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Top Sirloin Filets with Spinach-Lemon Pesto Pasta

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Servings: Makes 4

Cook Time: 40 minutes

Prep Time: 10 minutes

Ingredients

2 whole beef top-sirloin steaks, cut 1 3/4-2 inches thick
3 cup uncooked bow tie pasta
1 cup cherry tomatoes,cut into quarters
1 cup parmesan cheese
1/2 cup toasted almond slices
3 tablespoons lemon zest
2 tablespoon fresh lemon juice
1 each garlic clove, minced
1/2 teaspoon smoked paprika
1/2 teaspoon pepper
2 cups fresh spinach
1/3 cup grated parmesan cheese
1/4 cup sliced almonds, toasted
3 tablespoons lemon zest
1 tablespoon fresh lemon juice
1 whole garlic clove, chopped
2 tablespoon olive oil

Directions

Marinade:Grated peel from 1/2 lemon2 tablespoons fresh lemon juice1 clove garlic, minced1/2 teaspoon smoked paprika1/2 teaspoon pepper
Pesto:2 cups packed fresh baby spinach1/3 cup grated Parmesan cheese1/4 cup sliced almonds, toastedGrated peel from 1/2 lemon1 tablespoon fresh lemon juice1 clove garlic, chopped2 tablespoons olive oil
1. 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.
2. Preheat oven to 350degreesF. 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.
3. Cook in 350degreesF oven 19 to 23 minutes for medium rare; 24 to 28 minutes for medium doneness.
4. Meanwhile, cook pasta according to package directions, reserving 2 tablespoons pasta cooking water for Pesto before draining.
5. 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.
6. Remove filets from oven when internal temperature reaches 135degreesF for medium rare; 150degreesF for medium. Transfer filets to carving board; tent loosely with aluminum foil. Let stand 5 to 10 minutes. (Temperature will continue to rise about 10degreesF to reach 145degreesF for medium rare; 160degreesF for medium.)
7. Carve filets into slices; arrange over pasta. Garnish with additional cheese and almonds, if desired.
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's Tip: To toast almonds, spread in single layer on rimmed baking sheet. Bake in 350degreesF oven 3 to 5 minutes or until lightly browned, stirring occasionally. Watch carefully to prevent burning.
Photo and Recipe Courtesy of The Beef Checkoff

Nutritional Information

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Makes 4
Base Nutrients
Calories 275 kcal (13%)
Calories from Fat 261 kcal (0%)
Total Fat 29 g (44%)
Saturated Fat 17 g (85%)
Cholesterol 61 mg (20%)
Sodium 80 mg (3%)
Total Carbohydrates 18 g (6%)
Dietary Fiber 10 g (40%)
Protein 35 g (58%)
Vitamins
Vitamin A 1564 IU (31%)
Vitamin C 35 mg (58%)
Minerals
Calcium 72 mg (1%)
Iron 16 mg (26%)

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