Stuffed Strip Chairman’s Reserve strip loin with spinach, diced apple, pine nuts, and bleu cheese.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen Series and is made in partnership with Tyson Fresh Meats Foodservice.
Stuffed Strip Loin
INGREDIENTS
- Chairman’s Reserve® Strip Loin
- 1 1/2 ea. Apple (approx)
- 2 tbsp. Pine nuts (approx)
- 1/2 cup Bleu cheese crumbles (approx)
- 2 cups Wilted spinach (approx)
METHOD
- Remove and excess hard fat or connective tissue. Butterfly the strip loin and season the inside.
- Fill with sautéed spinach, toasted pine nuts and sautéed apple. The amounts of stuffing can vary.
- Truss according to video example tying strands of butcher twine around strip loin to hold.
- Roast in the oven at 375- 400f until you reach your desired temperature.
- Rest 10-15 minutes before slicing
