GARLIC HORSERADISH SIRLOIN ROAST
Did this for dinner today, very delicious with apricot glazed carrots and garlic mashed potatoes, Mmm so good! from Canadian Living magazine.
Provided by Derf2440
Categories Roast Beef
Time 2h10m
Yield 8-12 serving(s)
Number Of Ingredients 11
Steps:
- With a sharp knife tip, cut about 40 slits all over roast.
- Stuff each slit with a garlic sliver.
- In a small bowl, whisk together mayonnaise, horseradish, sage, salt and pepper, brush all over roast.
- Place onions in centre of roasting pan, place roast on top of onions.
- Roast in 325°F oven until thermometer registers 160°F for medium, about 2 hours.
- Transfer to cutting board and tent with foil, let stand for 10 minutes before carving.
- Skim fat from pan juices.
- Pour in beef stock and Worcestershire sauce, bring to boil, stirring scraping up brown bits.
- Whisk cornstarch with 1 tablespoon water, whisk into pan and cook, whisking until thickened and glossy, about 2 minutes.
- Strain and serve with beef.
Nutrition Facts : Calories 57.8, Fat 2.6, SaturatedFat 0.4, Cholesterol 2.6, Sodium 334.5, Carbohydrate 7.8, Fiber 1.2, Sugar 3, Protein 1.1
STUFFED AND ROLLED ROAST BEEF
Provided by Think Beef
Time 5h40m
Number Of Ingredients 12
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.
STUFFED PORK LOIN
Favorite Sunday meal. Serve this dish with garlic mashed potatoes, carrots, and peas.
Provided by skinnychef
Categories Meat and Poultry Recipes Pork
Time 3h5m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Heat margarine in a skillet over medium heat; cook and stir onion, mushrooms, and celery in the hot margarine until vegetables are tender, about 12 minutes. Transfer vegetables to a bowl. Stir bread into vegetables until moistened; season with salt and black pepper.
- Cut the pork loin almost in half lengthwise, cutting to about 1 inch from the bottom; open pork loin like a book. Cover with plastic wrap and lightly pound with a meat mallet to flatten the meat. Spoon stuffing onto the pork loin, roll the meat over the stuffing, and tie pork loin together in three places using kitchen twine.
- Place tied loin into a roasting pan and pour about 3 tablespoons water around the roast. Season roast with salt, black pepper, thyme, herbes de Provence, and garlic powder.
- Roast stuffed pork loin until an instant-read meat thermometer inserted into the center of the stuffing reads 160 degrees F (70 degrees C), 2 1/2 to 3 hours. Rest meat for 15 minutes before untying and slicing.
Nutrition Facts : Calories 359.7 calories, Carbohydrate 8.5 g, Cholesterol 108.8 mg, Fat 17.4 g, Fiber 0.9 g, Protein 39.9 g, SaturatedFat 5.5 g, Sodium 223 mg, Sugar 1.3 g
STUFFED SIRLOIN ROAST
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
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 SIRLOIN ROAST
Bacon on top gives this roast a slightly smoky flavor. With a colorful stuffing, slices look lovely on a platter.
Provided by Taste of Home
Categories Dinner
Time 2h5m
Yield 14 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, cook 6 bacon strips over medium heat until crisp. Remove to paper towels; drain, reserving 3 tablespoons drippings. Crumble bacon and set aside. In drippings, saute onion, celery and carrot until crisp-tender. Remove from heat; stir in bread crumbs, parsley, garlic powder, pepper and bacon. Let stand until liquid is absorbed., Preheat oven to 325°. Cut a lengthwise slit down the center of roast to within 1/2 in. of bottom. Open roast so it lies flat; cover with plastic wrap. Flatten to 1-in. thickness. Remove plastic; spread stuffing over meat to within 1 in. of edges. Close roast and tie at 1-in. intervals with kitchen string., Place on a rack in a shallow roasting pan. Cut remaining bacon strips in half; arrange over top of roast. Bake, uncovered, 1-1/2 to 2 hours or until meat reached desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 10 minutes before slicing.
Nutrition Facts : Calories 217 calories, Fat 13g fat (5g saturated fat), Cholesterol 61mg cholesterol, Sodium 178mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 20g protein.
STUFFED PORK ROAST
Steps:
- Preheat oven to 400 degrees F.
- Brown sausage in a saute pan. Add apples and shallots and cook 3 minutes. Transfer to a mixing bowl, add walnuts and parsley, and season, to taste, with salt and pepper. Let cool before stuffing.
- Split the pork roast horizontally, forming a pocket; do not cut all the way through. Season roast inside and out with salt and pepper. Pack stuffing in the center and tie roast with enough butcher's twine to hold it together.
- Heat oil in a large saute pan. Add roast and sear on all sides until well-browned. Transfer to a rack set in a roasting pan and roast until a thermometer inserted in the center registers 145 to 150 degrees F, about 1 hour to 1 hour and 15 minutes.
- Remove roast to a carving board, cover loosely with foil, and let rest 10 minutes before slicing. Slice roast into 12 pieces. Serve 2 slices per serving, garnished with parsley.
STUFFED FLANK STEAK
This is a delicious flank steak. The stuffing makes it much more filling, but there's never any left over! Can also be cooked in the microwave. Just cover and cook at medium setting (50 per cent) in a microwave-safe dish for 30 minutes, rotating dish halfway through cooking. Serve with sauce from the pan.
Provided by BarbiAnn
Categories Meat and Poultry Recipes Beef Steaks Flank Steak Recipes
Time 1h10m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, combine the stuffing mix, water and butter or margarine. Mix well and let stand for 5 minutes. Spoon the stuffing onto the steak, leaving a 1 inch border. Add the green onions and the red bell pepper.
- Roll from the long edge of the steak and secure with wooden toothpicks. Place steak seam side down in a 9x13 inch baking dish.
- In a separate small bowl, combine the gravy, wine OR apple juice, garlic and cheese. Mix well and pour over the steak.
- Bake at 350 degrees F (175 degrees C) for 1 hour, remove from oven and let stand before slicing.
Nutrition Facts : Calories 497 calories, Carbohydrate 28.9 g, Cholesterol 71.1 mg, Fat 29.4 g, Fiber 4 g, Protein 25.7 g, SaturatedFat 11.3 g, Sodium 1102 mg, Sugar 3.7 g
HERB-STUFFED PORK LOIN
I serve this pork roast often when I'm entertaining company. It's especially good with garden-fresh herbs, but dried work nicely as well. It makes a stunning presentation. -Michele Montgomery, Lethbridge, Alberta
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Starting about a third in from 1 side, make a lengthwise slit down the roast to within 1/2 in. of the bottom. Turn roast over and make another lengthwise slit, starting about a third in from the opposite side. Open roast so it lies flat; cover with plastic wrap. Flatten to 3/4-in. thickness; remove plastic wrap., Combine mustard and garlic; rub two-thirds of the mixture over roast. Combine the chives, sage, thyme, rosemary, 3/4 teaspoon pepper and 1/2 teaspoon salt. Sprinkle two-thirds of the herb mixture over roast. Roll up jelly-roll style, starting with a long side; tie several times with kitchen string. Rub oil over roast; sprinkle with remaining salt and pepper., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. , Prepare grill for indirect heat using a drip pan. Place roast over drip pan and grill, covered, over indirect medium heat or bake, uncovered, at 350° for 1 hour. , Brush remaining mustard mixture over roast; sprinkle with remaining herb mixture. Grill or bake until a thermometer reads 160°, 20-25 minutes longer. Let stand for 10 minutes before slicing.
Nutrition Facts : Calories 199 calories, Fat 10g fat (3g saturated fat), Cholesterol 69mg cholesterol, Sodium 372mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 25g protein.
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