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
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.