This beef dish makes a delicious and beautiful holiday entree. A horizontal slit is made in the center of a 2-inch thick top sirloin steak and stuffed with a sweet and savory mixture of coarsely chopped fresh cranberries, pecans and fresh parsley which is seasoned with brown sugar and Worcestershire sauce.

Cranberry-Pecan Stuffed Beef Sirloin Roast

3 pounds beef top sirloin steak, cut 2-inches thick
1 1/2 cups whole, fresh cranberries, coarsely chopped
1/2 cup fresh parsley, chopped
3 tablespoons packed brown sugar
1 1/2 tablespoons Worcestershire sauce
1/2 cup pecans, finely chopped

1. Preheat oven to 350ºF (175ºC).
2. In a medium bowl, stir together cranberries, pecans, parsley, brown sugar and Worcestershire.
3. Cut a horizontal slit through center of steak to within 1/2-inch of edges to create a three-sided pocket to hold stuffing.
4. Stuff the steak with 3/4 of the cranberry mixture and toothpick the open edge closed. Spread the remaining mixture and juices over the top of the roast. Sprinkle with pepper if desired.
5. Roast sirloin on rack in a roasting pan in 350ºF oven for 1 hour or 20 minutes per pound.
6. Let stand 10 to 15 minutes before carving into 1/2-inch thick slices.

Makes 8 to 10 servings.

Recipe and photograph provided courtesy of Texas Beef Council and Beef It's Whats For Dinner.