Cranberry-pecan Stuffed Beef Sirloin Roast

We must not divide on the question of prophetic interpretation: pre-, post-, a-millennialist, and so on. Not one of them can be proved, so we must not put them into the category of essentials. You have your views; hold them. Let us discuss them together; let us reason together out of the Scriptures; but if we divide on these matters, I maintain that we are guilty of schism. We are putting into the category of essentials what is non-essential.

Martyn Lloyd-Jones

CATEGORY	CUISINE	TAG	YIELD
Meats		Main dish, Meats	8	Servings

INGREDIENTS

3	lb	Beef Top Sirloin Steak
		boneless cut 2" thick
1 1/2	c	Whole, fresh cranberries
		coarsely chopped
1 1/2	c	Chopped pecans
1/2	c	Fresh parsley, chopped
3	T	Brown sugar
1 1/2	T	Worcestershire Sauce

INSTRUCTIONS

Stir together the stuffing ingredients. Cut a slit through center of
roast to within 1/2 inch of edges to create a pocket to hold  stuffing.
Stuff the steak with three-quarters of the cranberry  mixture and
toothpick the open edge closed. Spread the remaining  mixture and
juices over the top of the roast. Sprinkle with pepper if  desired.
Roast sirloin on a rack in a roasting pan in a 350 degree F  oven for
one hour or 20 min. per pound. Let stand 10-15 min. before  carving
into 1/2-inch thick slices.  Serve with Baked Sweet Potatoes, Peas with
Mushrooms and Corn Bread.  Serves 8 to 10.  COOKFDN brings you this
recipe with permission from: * Texas Beef  Council ~-
http://www.txbeef.org  Posted to MM-Recipes Digest  by Steve Zielinski
<stevez@ripco.com> on  Sep 15, 1998

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 688 Calories From Fat: 168 Total Fat: 19.7g Cholesterol: 23.8mg Sodium: 309.3mg Potassium: 188.5mg Carbohydrates: 118.5g Fiber: 13.2g Sugar: 6.2g Protein: 12g