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!
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.
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 in 350°F oven 19 to 23 minutes for medium rare; 24 to 28 minutes for medium doneness.
Meanwhile, cook pasta according to package directions, reserving 2 tablespoons pasta cooking water for Pesto before draining.
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.
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.)
Carve filets into slices; arrange over pasta. Garnish with additional cheese and almonds, if desired.
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* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 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.