We are searching data for your request:
Upon completion, a link will appear to access the found materials.
- Meat and poultry
- Cuts of beef
- Sirloin steak
This is well worth the effort for a special occasion. Makes a delicious change from the standard roast beef - lots more flavours, so you don't need any fancy side dishes.
29 people made this
- 6 tablespoons olive oil, divided
- 60g pine nuts
- 60g chopped shallots
- 2 cloves garlic, minced
- 75g sun-dried tomatoes in oil, drained and chopped
- 100g breadcrumbs
- 1 tablespoon freshly chopped parsley
- 1 pinch salt and pepper to taste
- 1.4kg beef sirloin
MethodPrep:30min ›Cook:40min ›Ready in:1hr10min
- Preheat the oven to 220 C / Gas 7.
- Heat 3 tablespoons olive oil in a frying pan over a medium heat. Stir in pine nuts, and cook until golden brown. Remove with a slotted spoon, and drain on kitchen roll. Place shallots in the frying pan. Cook and stir until tender, about 5 minutes. Mix in garlic and sun-dried tomatoes, and cook 2 minutes. Remove frying pan from heat, mix in pine nuts, breadcrumbs, and parsley. Season with salt and pepper, and set aside to cool.
- Slice the sirloin lengthways across the top about 2/3 of the way through the meat to create a pocket. Spread stuffing into the pocket. Wrap the sirloin with kitchen twine to secure the stuffing, and transfer to a roasting tin. Rub the remaining olive oil over the surface of the meat. Season with salt and pepper.
- Roast in the preheated oven for 15 minutes. Lower oven temperature to 180 C / Gas 4 and continue cooking for 20 minutes, or to a minimum internal temperature of 65 degrees C. Remove from the oven and let the meat rest for 15 minutes before serving.
Reviews & ratingsAverage global rating:(27)
Reviews in English (23)
Another great recipe from George R! The only thing I ommitted was the parsley which I dont care for. This was a fantastic recipe that was elegant while simple to make.-16 Apr 2006
Really good! The stuffing is a delicious mixture that really complements the meat. I roasted mine at a higher temperature for a little longer than the recipe called for because we like ours more medium.-18 Feb 2007
I made this beef the other night and it was pretty good. We had a whole tenderloin which we butchered down to steaks and were left with about a 1 lb roast, so I scaled the recipe for this roast. I followed the recipe exactly except for the breadcrumbs; what was called for was way too much in my opinion. I ended up using about 2 Tbsp which I think was the perfect amount; enough to keep the ingredients together but not too much that bread crumbs are all you could taste.-20 Jul 2008