Friday, September 21, 2012

Fennel and Brussels Sprouts Sirloin Rolls

A few weeks ago, Cavegirl Cuisine hosted a Mystery Basket Challenge contest and this dish was my entry. She provided us with a list of ingredients and we had to create a dish using at least four. 

I chose sirloin, bacon, fennel, and brussels sprouts. I started by adding the bacon, fennel and brussels sprouts to the food processor to create a paste. I spread the mixture onto sirloin steaks that I had pounded thin with a mallet. I then rolled the steaks up so they looked like little pinwheels and put them in a baking dish. I surrounded the steaks with the remaining brussels sprouts and fennel slices and roasted everything in the oven.

Kevin and I both LOVED this meal...until we saw the dish that actually won! These peaches with bacon and maple syrup are pretty much the best thing I have ever laid eyes on (sorry, Kevin). Despite my loss, this was a tasty dinner - who doesn't love bacon-filled steak pinwheels? 


Before I share the recipe, I wanted to share an awesome resource that I came across while browsing Facebook this morning. Bill and Haley from The Food Lovers Kitchen created a user-curated Paleo by City guide. You can find restaurants, grocery stores, physicians and more, all in your area and recommended by other healthy living enthusiasts. I even created a guide for Louisville, Ky and Southern Indiana! Check it out and add your city if it has yet to be added. If your city has been added, you can throw in your two cents if you favorite restaurant is missing.

Now, it's dinner time!!

Fennel and Brussels Sprouts Sirloin Rolls
Serves: 4
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

For the Filling:
2 slices bacon, chopped into 4 or 5 large pieces
½ fennel bulb, roughly chopped
1/2 cup 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.

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 35-40 minutes, until steak is cooked to desired level and vegetables begin to brown. If steak is done and veggies need to cook a bit longer, remove the steak from the pan and let it rest while you cook the veggies for an additional five minutes or so.

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