Beef Tenderloin Roulade with Portabella red wine sauce is a special meal to serve to a crowd. It’s great when you want to splurge during the holidays.
Bacon Wrapped Stuffed Sirloin
Looking for individual packets of goodness, why not try these bacon wrapped sirloins stuffed with seasoned wild rice.
The bacon wrapper helps to hold it together, keep the meat moist and lets face it – it looks great.
These are ideal for a family camp where everyone gets their own bundle of goodness, sever with salad or vegetables to make a complete meal.
2 cups wild rice
27 fl oz (800ml) beef broth or stock
2 beef bouillon or stock cubes
4 tablespoons butter
1 teaspoon salt
1/2 cup water
15 strips of bacon (15 rashers of marbled section bacon)
5 thin sliced sirloins
salt and pepper, to taste
12 inch Dutch oven
Place the wild rice, broth, bouillon, butter, salt, and water in a pot then bring to a boil, reduce the heat and let sit.
Place 3 pieces of the bacon in a star type shape *. Place the steak in the center of the bacon star. Season the steak with salt and pepper.
Place a fifth of the wild rice stuffing in the center of the steak and bring the corners of the steak over to cover the rice. Now there is a steak ball.
Begin wrapping the bacon, to the center of the ball. Once all the bacon ends are wrapped to the center there is a bacon wrapped steak ball.
Tip: To secure the bacon in place use a piece of spaghetti. It holds everything together like a toothpick yet cooks as the food does so there isn’t the worry about someone biting into a toothpick.
Browned the bacon in the Duch oven to brown and seal them. Set the Dutch oven for 350 degrees F (180 degrees C) then bake for for 30-40 minutes or till they reached 165 degrees F (74 degrees C).
Rest for 5 minutes before serving. If there is any rice filling left this may be served along side.