Cranberry-pecan Stuffed Beef Sirloin Roast
| 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)
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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