Top Sirloin Filets with Pasta and Spinach-Lemon Pesto
  • 40 to 50 minutes
  • Makes 4 servings
  • Entrée

Top Sirloin Filets with Spinach-Lemon Pesto Pasta

Lemon lovers, this recipe is for you! Top Sirloin Filets get a quick marinade in lemon juice and spices. Meanwhile, a fresh spinach-lemon pesto dresses up pasta and cherry tomatoes. The flavor of summer in a bowl!

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

Instructions

  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 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.
  3. Cook in 350°F 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 135°F for medium rare; 150°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 to reach 145°F for medium rare; 160°F for medium.)

  7. Carve filets into slices; arrange over pasta. Garnish with additional cheese and almonds, if desired.


  • Test Kitchen Tips 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.

Nutrition Information

575 Calories; 17g Total Fat; 4g Saturated Fat; 10g Monounsaturated Fat; 73mg Cholesterol; 128mg Sodium; 64g Total carbohydrate; 41g Protein; 5.9mg Iron; 14.5mg Niacin; 0.7mg Vitamin B6; 19.1mg Choline; 3.3mcg Vitamin B12; 7.9mg Zinc; 79.5mcg Selenium; 4.4g Fiber.