Stuffed Sirloin Roast Recipes

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STUFFED BEEF ROAST WITH RED WINE SAUCE



Stuffed Beef Roast With Red Wine Sauce image

Succulent roast beef with a delicious stuffing flavoured with horseradish and bacon, paired beutifully with an au jus-like wine sauce.

Provided by Hag chef

Categories     Roast Beef

Time 2h30m

Yield 12-14 serving(s)

Number Of Ingredients 13

4 1/2 lbs top sirloin roast
2 teaspoons cooking oil
3 slices bacon, finely chopped
2 cups coarse dry breadcrumbs
3 tablespoons fresh parsley, chopped (or 2 tsp dried parsley flakes)
2 tablespoons creamed horseradish
1 teaspoon fresh fresh coarse ground black pepper
1/2 cup water
1/4 cup all-purpose flour
2 cups beef broth
1 cup dry red wine
2 tablespoons creamed horseradish
salt & freshly ground black pepper

Steps:

  • saute onion in oil over medium-high heat, for 5 to 10 minutes, stirring often.
  • Add bacon. Cook for about 5 minutes until bacon is crisp. Do not drain.
  • Combine bread crumbs, parsley, horseradish, and pepper. Add the bacon and onions and mix well.
  • Cut a deep pocket into the long side of the roast, almost all the way through.
  • Spoon stuffing into pocket. Tie with butcher string at 1 inch intervals.
  • Place on rack in roasting pan. Pour water into bottom of pan.
  • Roast uncovered, in 350 oven for about 1 3/4 hours until meat thermometer reads 155 for medium, or until desired doneness.
  • Let stand, tented with foil, for 15 minutes before cutting into 1/2 inch slices.
  • Red Wine Sauce:.
  • Drain all but 2 Tbs drippings from roasting pan. Put in sauce pan and wisk in flour until smooth.
  • Heat and stir for 1 minute.
  • Add broth, wine, horseradish, salt and pepper. Cook for about 10 minutes until boiling and thickened. Strain.
  • Serve over slices of beef.

Nutrition Facts : Calories 518, Fat 30.2, SaturatedFat 11.4, Cholesterol 117.9, Sodium 470.9, Carbohydrate 19.4, Fiber 2.1, Sugar 3.9, Protein 36.7

STUFFED SIRLOIN ROAST



Stuffed Sirloin Roast image

I was thinking the other day about how to cook a roast different and came up with this, I don't know if it's been done before or not but it's really good.

Provided by Marshall Alderman

Categories     Roasts

Time 2h15m

Number Of Ingredients 8

1 3 - 4 lb sirloin tip roast butterflied
steak seasoning
worcestershire sauce
1/2 red bell pepper
1/2 green bell pepper
1/2 yellow bell pepper
1 small white onion
butchers string

Steps:

  • 1. Season roast with steak seasoning and Worcestershire sauce (inside and out) and refrigerate for a couple of hours
  • 2. Chop Peppers and Onions and place inside of roast and tie with Butchers string
  • 3. Place on Grill, Smoker or in oven set at 350 for 1 hour then roll it over and let it cook 1 hour more

STUFFED AND ROLLED ROAST BEEF



Stuffed and Rolled Roast Beef image

Provided by Think Beef

Time 5h40m

Number Of Ingredients 12

1 Eye of Round, Sirloin Tip or Top Sirloin Beef Roast (about 2 lb/1 kg)
1 pkg (142 g) baby spinach, rinsed
1 tbsp canola oil
4 cloves garlic, minced
1 orange or yellow sweet pepper, diced
1/4 cup chopped fresh parsley
1/2 cup fresh grated Parmesan cheese
1/4 cup pinenuts or slivered almonds, toasted
2 green onions, thinly sliced
4 slices prosciutto
1 cup shredded smoked Cheddar, mozzarella or provolone
1/4 tsp EACH salt and pepper

Steps:

  • Using a large chef's knife or carving knife, slice roast lengthwise, stopping when you are about 1/2 inch (1 cm) from bottom of the roast. Open the roast up like a book and cut one side to "unroll" the roast to be about 3/4 inch (2 cm) thick piece of meat. Do the same with the other side so that you end up with a rectangular piece of meat that is about 3/4 inch (2 cm) thick. Using a flat meat mallet, pound the roast to about 1/2 inch (1 cm) thickness; set aside.
  • In a large skillet over medium high heat, cook spinach until wilted. Drain any water. Add oil and return to me-dium heat. Add garlic, pepper and parsley; cook, stirring for about 5 minutes or until pepper is softened. Re-move from heat; stir in Parmesan, pine nuts and green onions; set aside.
  • Lay prosciutto evenly over roast and sprinkle with shredded cheese. Spread spinach mixture evenly over top. Roll up jelly roll style and tie with kitchen string at 2 inch (5 cm) intervals. Season with salt and pepper.
  • Place roast on rack in shallow pan or lined baking tray; oven-sear in preheated 450˚F (230˚C) oven for 10 minutes. Reduce heat to 275˚F (140˚C) and cook for about 1 hour and 15 minutes or until meat thermometer reaches 135˚F (57˚C). Remove from oven; cover loosely and let stand 10 minutes before slicing.

ITALIAN STUFFED BEEF ROLLS



Italian Stuffed Beef Rolls image

The combination of spinach, artichokes and cream cheese is always a crowd pleaser. Add basil and a roasted red pepper sauce, and you have perfection on a fork! To save time, the stuffed beef filling can be made ahead and chilled. You can also make the sauce ahead and reheat it when you are ready to serve. -Noelle Myers, Grand Forks, North Dakota

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 10

1 beef top sirloin steak (2 pounds)
2 jars (8 ounces each) roasted sweet red peppers, drained and chopped, divided
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 carton (8 ounces) spreadable chive and onion cream cheese
1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained and finely chopped
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1/4 teaspoon salt
1/4 teaspoon pepper
1 jar (24 ounces) pasta sauce
1 tablespoon tomato paste

Steps:

  • Preheat oven to 425°. Cut steak into 6 serving-sized pieces; pound with a meat mallet to 1/4-in. thickness. In a large bowl, combine 1/4 cup roasted peppers, spinach, cream cheese, artichokes and basil; spread over steaks. Roll up jelly-roll style, starting with a short side. Place seam side down in a greased 13x9-in. baking dish; sprinkle with salt and pepper., Bake until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 30-35 minutes. , Meanwhile, place pasta sauce and remaining roasted peppers in a blender; cover and process until smooth. Transfer to a large saucepan; stir in tomato paste. Bring to a boil; reduce heat. Simmer, uncovered, until slightly thickened, 15-20 minutes. Let steaks stand 5 minutes before cutting into 1-in.-thick slices. Serve with sauce.

Nutrition Facts : Calories 438 calories, Fat 21g fat (9g saturated fat), Cholesterol 86mg cholesterol, Sodium 1326mg sodium, Carbohydrate 21g carbohydrate (13g sugars, Fiber 6g fiber), Protein 38g protein.

GARLIC STUFFED SIRLOIN



Garlic Stuffed Sirloin image

Make and share this Garlic Stuffed Sirloin recipe from Food.com.

Provided by XAnnette

Categories     Steak

Time 55m

Yield 12 serving(s)

Number Of Ingredients 6

1 tablespoon olive oil
1/4 cup garlic, peeled and finely chopped
1/2 cup green onion, thinly sliced
1/4 teaspoon salt
1/4 teaspoon ground black pepper
3 lbs thick-cut boneless beef top sirloin steaks

Steps:

  • HEAT oil in small, nonstick skillet over low heat.
  • Cook garlic for 5 minutes or until tender.
  • Add green onions; increase heat to medium-low.
  • Cook for 5 minutes or until green onions are crisp-tender.
  • Stir in salt and pepper.
  • Remove from heat; let cool.
  • PREHEAT grill.
  • TRIM excess fat from steaks.
  • Make a horizontal cut through the center of the steaks parallel to the surface of the meat, about 1 inch from each side, to form a pocket.
  • Cut up to but not through the opposite side.
  • Spoon cooled garlic mixture into pocket, spreading evenly.
  • Secure opening with wooden picks.
  • GRILL steaks over medium-low heat, turning once, for 26 to 32 minutes or to desired doneness.
  • Remove wooden picks; slice steaks into ½-inch slices.

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