Herb-Crusted Petite Roast with Fig-Onion Relish
Recipe courtesy of The Beef Checkoff.
2 tablespoons chopped fresh thyme
1 tablespoon coarse grind black pepper
3 cloves garlic, minced
1 (3 to 4-pound) beef top sirloin petite roast
2 tablespoons butter
2 cups finely chopped onions
1 cup dried Mission and/or Calimyrna figs, chopped
1/2 cup water
1/4 cup white wine vinegar
- Preheat oven to 325°F (160°C).
- Combine Seasoning ingredients; reserve 2 teaspoon for Sauce. Press remaining seasoning evenly onto all surfaces of beef roast.
- Place roast, fat to side up, on rack in shallow roasting pan. Insert oven-proof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast in 325°F (160°C) oven 1 1/2 to 1 3/4 hours for medium rare; 1 3/4 to 2 1/4 hours for medium doneness.
- Meanwhile, prepare Fig-Onion Relish. Melt butter in large nonstick skillet over medium to low heat; add onions and reserved 2 teaspoon seasoning. Cook 20 to 25 minutes or until onions are tender and lightly browned. Add figs, water and vinegar; bring to a simmer. Simmer 4 to 5 minutes or until liquid has reduced and thickened. Remove from heat; season with salt, as desired. Keep warm.
- Remove roast when meat thermometer registers 135°F (57.2°C) for medium rare; 150°F (68.3°C) for medium.
- Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 to 15 minutes. (Temperature will continue to rise about 10°F to reach 145°F (62.7°C) for medium rare; 160°F (71.1°C) for medium.)
- Carve roast into slices; season with salt and pepper, as desired. Serve with Fig-Onion Relish.
Makes 16 servings.
Tip: One beef top loin petite roast (3 to 4 pounds) may be substituted for top sirloin petite roast. Roast in 325°F (160°C) oven 1 to 1 1/4 hours for medium rare; 1 1/4 to 1 1/2 hours for medium doneness.
Nutritional Information Per Serving (1/16 of recipe): Calories: 206; Total Fat: 7g; Saturated Fat: 3g; Cholesterol: 78mg; Total Carbs: 11g; Fiber: 2g; Protein: 26g; Sodium: 3mg.
Recipe and photograph courtesy of The Beef Checkoff.