Stuffed Sirloin Tip Roast with Chef Paul Miller
This pleasantly spicy sirloin tip roast will grab your attention with sautéed bell peppers and lots of seasoning. Best of all, Chef Paul Miller demonstrates how you can cut the cooking time in half.
GO TO RECIPE.
For decades, Chef Paul Miller has guided the award-winning cuisine of K-Paul’s Louisiana Kitchen. As executive chef of the renowned French Quarter restaurant, he oversees the exacting preparation of Louisiana dishes that have drawn diners from around the world for 35 years. A native of Opelousas, Louisiana, he hails from the same hometown as Chef Paul Prudhomme. He met Chef Paul during his tenure with Brennan's in Atlanta, Georgia and transferred to Commander's Palace in New Orleans in 1977. In 1981, he joined the staff of K-Paul's Louisiana Kitchen and furthered the restaurant’s use of fresh, local ingredients in the creation of flavorful, authentic Louisiana cooking.