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Cranberry-Pecan Stuffed Beef Sirloin Roast |
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3 |
lbs. beef top sirloin steak, cut
2-inches thick |
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1-1/2 |
cups whole, fresh cranberries,
coarsely chopped |
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1/2 |
cup fresh parsley, chopped |
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3 |
Tbsp. brown sugar |
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1-1/2 |
Tbsp. Worcestershire sauce |
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1/2 |
cup pecans, finely chopped |
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Preheat oven to 350ºF. |
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In a medium bowl, stir together
cranberries, pecans, parsley, brown
sugar and Worcestershire. |
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Cut a horizontal slit through center
of steak to within half inch of edges
to create a three-sided pocket to hold
stuffing. |
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Stuff the steak with three fourths 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. |
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Roast sirloin on rack in a roasting
pan in 350ºF oven for 1 hour or 20
minutes per pound. |
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Let stand 10-15 minutes before carving
into half- inch thick slices. |
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