TOP SIRLOIN FILETS WITH SPINACH-LEMON PESTO PASTA
Top Sirloin Filets get a quick marinade in lemon juice and spices. Meanwhile, a fresh spinach-lemon pesto dresses up pasta and cherry tomatoes. Lemon lovers, this recipe is for you!
INGREDIENTS:
- 2 beef Top Sirloin Filets, cut 1-3/4 to 2 inches thick (about 1 pound)
- 3 cups uncooked bow tie pasta
- 1 cup cherry tomatoes, cut into quarters
- Grated Parmesan cheese (optional)
- Toasted sliced almonds (optional)
Marinade:
- Grated peel from 1/2 lemon
- 2 tablespoons fresh lemon juice
- 1 clove garlic, minced
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon pepper
Pesto:
- 2 cups packed fresh baby spinach
- 1/3 cup grated Parmesan cheese
- 1/4 cup sliced almonds, toasted
- Grated peel from 1/2 lemon
- 1 tablespoon fresh lemon juice
- 1 clove garlic, chopped
- 2 tablespoons olive oil
Steps:
- Combine Marinade ingredients in small bowl. Place beef filets and marinade in food-safe plastic bag; turn filets to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours.
- Preheat oven to 350°F. Remove filets from marinade; discard marinade. Heat heavy, ovenproof, nonstick skillet over medium heat until hot. Place filets in skillet and brown 2 minutes; turn filets over and place skillet into preheated oven.
Cook's Tip: If oven-safe skillet is not available, transfer browned filets to rimmed baking sheet. Cook 6 to 8 minutes longer for medium rare to medium doneness. Proceed as directed.
- Cook in 350°F oven 19 to 23 minutes for medium rare; 24 to 28 minutes for medium doneness.
- Meanwhile, cook pasta according to package directions, reserving 2 tablespoons pasta cooking water for Pesto before draining.
- Prepare pesto. Place spinach, cheese, almonds, lemon juice and peel and garlic in food processor container. Cover; process until coarse paste forms. With motor running, slowly add oil and reserved pasta water through opening in cover, processing until smooth. Combine tomatoes, pesto and pasta in large bowl; toss to combine. Season with salt and pepper, as desired; set aside.
- Remove filets from oven when internal temperature reaches 125°F for medium rare; 135°F for medium. Transfer filets to carving board; tent loosely with aluminum foil. Let stand 5 to 10 minutes. (Temperature will continue to rise about 10°F)
- Carve filets into slices; arrange over pasta. Garnish with additional cheese and almonds, if desired.
Recipe Courtesy of BeefItsWhatsForDinner.com
SAFE HANDLING TIPS: • Wash hands with soap and water before cooking and always after touching raw meat. • Separate raw meat from other foods. • Wash all cutting boards, utensils, and dishes after touching raw meat. • Do not reuse marinades used on raw foods. • Wash all produce prior to use. • Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes. • Cook Ground Beef to 160°F as measured by a meat thermometer. • Refrigerate leftovers promptly
