Roasted Beef Sirloin with Pearl Onion Jam
Slices of tender roast beef served with an orange-flavored caramelized 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 (175ºC).
- 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 | 60ºC for medium-rare, 160ºF | 70ºC for medium.)
- Carve roast into slices and serve with Pearl Onion Jam.
Makes 6 to 8 servings.
Recipe courtesy of The Beef Checkoff.