Beef sirloin with sun-dried tomato and pine nut stuffing

    1 hour 10 min

    This is well worth the effort for a special occasion. Makes a delicious change from the standard roast beef - lots more flavours, so you don't need any fancy side dishes.

    29 people made this

    Serves: 8 

    • 6 tablespoons olive oil, divided
    • 60g pine nuts
    • 60g chopped shallots
    • 2 cloves garlic, minced
    • 75g sun-dried tomatoes in oil, drained and chopped
    • 100g breadcrumbs
    • 1 tablespoon freshly chopped parsley
    • 1 pinch salt and pepper to taste
    • 1.4kg beef sirloin

    Prep:30min  ›  Cook:40min  ›  Ready in:1hr10min 

    1. Preheat the oven to 220 C / Gas 7.
    2. Heat 3 tablespoons olive oil in a frying pan over a medium heat. Stir in pine nuts, and cook until golden brown. Remove with a slotted spoon, and drain on kitchen roll. Place shallots in the frying pan. Cook and stir until tender, about 5 minutes. Mix in garlic and sun-dried tomatoes, and cook 2 minutes. Remove frying pan from heat, mix in pine nuts, breadcrumbs, and parsley. Season with salt and pepper, and set aside to cool.
    3. Slice the sirloin lengthways across the top about 2/3 of the way through the meat to create a pocket. Spread stuffing into the pocket. Wrap the sirloin with kitchen twine to secure the stuffing, and transfer to a roasting tin. Rub the remaining olive oil over the surface of the meat. Season with salt and pepper.
    4. Roast in the preheated oven for 15 minutes. Lower oven temperature to 180 C / Gas 4 and continue cooking for 20 minutes, or to a minimum internal temperature of 65 degrees C. Remove from the oven and let the meat rest for 15 minutes before serving.

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    Reviews in English (23)


    Another great recipe from George R! The only thing I ommitted was the parsley which I dont care for. This was a fantastic recipe that was elegant while simple to make.  -  16 Apr 2006  (Review from Allrecipes US | Canada)


    Really good! The stuffing is a delicious mixture that really complements the meat. I roasted mine at a higher temperature for a little longer than the recipe called for because we like ours more medium.  -  18 Feb 2007  (Review from Allrecipes US | Canada)


    I made this beef the other night and it was pretty good. We had a whole tenderloin which we butchered down to steaks and were left with about a 1 lb roast, so I scaled the recipe for this roast. I followed the recipe exactly except for the breadcrumbs; what was called for was way too much in my opinion. I ended up using about 2 Tbsp which I think was the perfect amount; enough to keep the ingredients together but not too much that bread crumbs are all you could taste.  -  20 Jul 2008  (Review from Allrecipes US | Canada)