Stuffed Sirloin steak with Olive Pesto

Last Saturday night I had planned a two-course dinner for the family but when Knut ended up having a sleepover I only cooked the lamb racks. This was a very luxurious and delicious dinner…

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2 thick Top loins Sirloin Steak (500grams-1lbs)

Serrano ham

Salt and Pepper

Olive pesto (this will be enough for twice as much)

¼ cup Black Olives

1 garlic clove

¼ Pine nuts

1 tablespoon dry basil (I had run out of fresh)

Splash of olive oil

 

Vegetables with a Bell Pepper and Balsamic Vinaigrette (recipe from Ola Lauritzson and Ulrika Davidsson)

Mushrooms

Squash

Yellow Bell peppers

Marinated Artichokes

Fennel

Vinaigrette

1 Marinated Roasted bell pepper

1 garlic clove

Chopped Parsley

2 tablespoons Olive oil

2 tablespoons Balsamic Vinegar

Salt and Pepper

Chili flakes

 

How to: Start by mixing all the ingredients for the vinaigrette in a mixer. Fry the vegetables in a frying pan till they are warm and soft-ish. Let them cool of and mix in the vinaigrette. This can be done in advance, as you would like for the viaingrette to infuse with the vegetables.

Mix all the ingredients for the pesto together in a hand mixer. Season the meat with salt and pepper and fry it till it has a nice crisp browning. Take it out of the frying pan and make a cut but not all the way through spread the pesto in the cut. Close up the meat and wrap the Serrano ham around the meat. Place it in the oven till it is cooked to your liking.2013-02-03 19.56.09

Freddie opened up a bottle of Waterbrook Reserve Merlot 2009 I had a zip with the meal and together it was absolutely outstanding!!

 

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5 thoughts on “Stuffed Sirloin steak with Olive Pesto

      • I love wine! Did a wine tour through Niagara on the lakes a few weeks ago and have some of my favorites squirrelled away to celebrate with!

      • Thats great…we went to the Niagara falls last summer and we bought some wine from Tawse…delicious and beautiful! Can wait to hear how it went at the competition, Good Luck!

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