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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!

  • 50
    min
  • 4
    SERVINGS
  • 580
    Cal
  • 41 g
    Protein

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

Cooking:

  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.

575 CALORIES

0 % *

4g SAT FAT

0 % DV **

41g PROTEIN

0 % DV

5.9 mg IRON

0 % DV

7.9 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 575 Calories; 153 Calories from fat; 17g Total Fat (4 g Saturated Fat; 10 g Monounsaturated Fat;) 73 mg Cholesterol; 128 mg Sodium; 64 g Total Carbohydrate; 4.4 g Dietary Fiber; 41 g Protein; 5.9 mg Iron; 14.5 mg NE Niacin; 0.7 mg Vitamin B6; 3.3 mcg Vitamin B12; 7.9 mg Zinc; 79.5 mcg Selenium; 19.1 mg Choline.

This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber.

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