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 & Cooking

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.
  3. 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.
  4. Cook in 350°F oven 19 to 23 minutes for medium rare; 24 to 28 minutes for medium doneness.
  5. Meanwhile, cook pasta according to package directions, reserving 2 tablespoons pasta cooking water for Pesto before draining.
  6. 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.
  7. 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.)
  8. Carve filets into slices; arrange over pasta. Garnish with additional cheese and almonds, if desired.

Safe Handling Tips

Nutrition Information

Butcher Counter

Top Sirloin Filet Sirloin Primal

Tender, thick and perfectly portioned from larger Top Sirloin Steaks. Season simply with salt and pepper or your favorite rub before grilling.
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