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Entry #3 ~ Fennel and Brussels Sprouts Sirloin Rolls

Entry #3:  Tarah Chieffi


For the Filling:
2 slices bacon, chopped into 4 or 5 large pieces
½ fennel bulb, roughly chopped
10 Brussels sprouts, bottoms trimmed off and halved
2 garlic cloves
1 tsp each of dried rosemary, sage and oregano

Additional Ingredients:
2 ½ lb sirloin steaks
Salt and pepper, to taste
2 cups Brussels sprouts (about ¾ lb), bottoms trimmed off and quartered
½ fennel bulb, cut into thick slices
1 tsp olive oil
2 or 3 fennel fronds

Preheat oven to 375F.

Add all filling ingredients to a food processor. Process until it forms a thick paste.

Pound out steaks using a mallet until they are about ½ inch thick.

Mix rosemary, sage and thyme together in a small bowl.

Spread half of the filling on each steak. Roll steaks up, using a few toothpicks to secure.

Place sirloin rolls in a large roasting pan and sprinkle with salt and pepper.

Toss Brussels sprouts and fennel slices in a large bowl with olive oil, salt and pepper.

Spread brussels sprouts and fennel slices around sirloin rolls in the roasting pan.

Roast for 35-45 minutes, until steak is cooked to desired level and vegetables begin to brown.

Let steak rest for 5 minutes before slicing. Garnish with fennel fronds.


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