Perfect for a patio picnic or a fireside
dinner.
Roasted Beef
Sirloin with Pearl Onion Jam
- 1 (3 pound) boneless beef
top sirloin roast
1 tablespoon olive oil
4 cloves garlic, crushed
3 tablespoons black peppercorns, coarsely cracked
2 tablespoons dried rosemary
1 pint fresh pearl onions, peeled
1/4 cup water
3 tablespoons granulated sugar
1 tablespoon butter
1/2 cup orange juice
- Preheat oven to 350ºF.
- Rub sirloin with olive
oil and crushed garlic. Mix pepper and rosemary together and
press evenly onto all sides of steak.
- Place roast on a rack
in a shallow roasting pan. Insert meat thermometer so bulb is
centered in thickest part. Do not add water or cover.
- Roast approximately 50
to 60 minutes (or 16 to 20 minutes per pound) for medium-rare
or medium doneness.
- Approximately 20 minutes
before roast is finished cooking, heat water, sugar and butter
in a pan large enough to place the onions in a single layer so
they are just touching.
- Add onions and bring liquid
to a boil. Reduce heat to medium. Continue cooking until onions
begin to caramelize. Gently toss to glaze all sides.
- When onions are a deep
brown, add orange juice and stir to combine. Remove from heat.
- Remove roast when meat
thermometer registers 140ºF for medium-rare, 155ºF
for medium. Let stand 10 minutes. (Temperature will continue
to rise to 145°F for medium-rare, 160ºF for medium.)
- Carve roast into slices
and serve with Pearl Onion Jam.
Makes 6 to 8 servings.
Tip: Serve with stuffed potato and
steamed asparagus.
Recipe provided courtesy of Texas Beef Council
and Beef It's Whats For Dinner.
