Top Sirloin Filets with Spinach-Lemon Pesto Pasta
Yield: Makes 12 shared servings
|Smoky Lemon Rub:|| |
Combine rub ingredients in large bowl. Set aside until ready to use.
Yield: about 3/4 cup
|Grated fresh lemon peel ||1/2 ounce|
|Minced garlic||1/2 tablespoon|
|Smoked paprika||1/2 tablespoon|
|Beef top sirloin thick-cut filets, cut 1-3/4 to 2 inches thick (about 8 ounces each)||12 each|
Place spinach, cheese, almonds, lemon juice, peel and garlic in food processor container. Cover; process until coarse paste forms. With motor running, slowly add water and oil, processing until smooth. Cover and refrigerate until ready to use.
Yield: 5 cups
|Fresh baby spinach, packed||12 ounces|
|Grated Parmesan cheese||2 cups|
|Toasted sliced almonds ||1-1/2 cups|
|Fresh lemon juice||6 tablespoons|
|Grated fresh lemon peel||1 ounce|
|Garlic cloves||6 cloves|
|Olive oil||3/4 cup|
|Per Order:|| |
Press about 1-1/2 teaspoons on each beef filet. Heat heavy, ovenproof, nonstick skillet over medium heat until hot. Add filet and brown on both sides. Roast in 350°F oven to medium rare to medium doneness.
Remove filet from oven when internal temperature reaches 135°F for medium rare; 150°F for medium. Transfer filet to carving board; tent loosely with aluminum foil. Let stand 5 to 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
Meanwhile, reheat 2 cups pasta in boiling water; drain. Combine pasta with 1/2 cup tomatoes, 6 generous tablespoons Pesto, tossing to combine. Place on serving plate.
Arrange filet on serving plate, as desired. Season filet and pasta mixture with salt and pepper, as desired. Garnish with additional cheese and almonds, if desired. Serve filet and pasta salad tableside for sharing.
|Uncooked farfalle pasta, cooked||1-1/2 pounds|
|Cherry tomatoes, cut in half||2 pounds|
|Salt and pepper||As needed|
|Grated Parmesan cheese (optional)||As needed|
|Toasted sliced almonds (optional)||As needed|
Nutrition information per serving: 793 calories; 34 g fat (9 g saturated fat; 18 g monounsaturated fat); 151 mg cholesterol; 366 mg sodium; 53 g carbohydrate; 6.0 g fiber; 69 g protein; 26.0 mg niacin; 1.2 mg vitamin B6; 3.2 mcg vitamin B12; 7.0 mg iron; 63.9 mcg selenium; 11.4 mg zinc; 212.1 mg choline.
This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.