Top Sirloin Filets with Spinach-Lemon Pesto Pasta

• 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)

• Grated peel from 1/2 lemon
• 2 tablespoons fresh lemon juice
• 1 clove garlic, minced
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon pepper

• 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.