Cranberry-Pecan Stuffed Beef Sirloin Roast
This recipe creates a beautiful holiday dish.
Prep: 30 minutes
Cook: 1 hour
Servings: Serves 8-10
3 lbs. beef top sirloin steak, cut 2-inches thick
1-1/2 cups whole, fresh cranberries, coarsely chopped
1/2 cup fresh parsley, chopped
3 Tbsp. brown sugar
1-1/2 Tbsp. Worcestershire sauce
1/2 cup pecans, finely chopped
Preheat oven to 350ºF.
In a medium bowl, stir together cranberries, pecans, parsley, brown sugar and Worcestershire.
Cut a horizontal slit through center of steak to within half inch of edges to create a three-sided pocket to hold stuffing.
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.
Roast sirloin on rack in a roasting pan in 350ºF oven for 1 hour or 20 minutes per pound.
Let stand 10-15 minutes before carving into half- inch thick slices.