Slices of tender roast beef served with an orange-flavored caramelized pearl onion jam.

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

1. Preheat oven to 350ºF (175ºC).
2. Rub sirloin with olive oil and crushed garlic. Mix pepper and rosemary together and press evenly onto all sides of steak.
3. 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.
4. Roast approximately 50 to 60 minutes (or 16 to 20 minutes per pound) for medium-rare or medium doneness.
5. 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.
6. 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.
7. When onions are a deep brown, add orange juice and stir to combine. Remove from heat.
8. 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.)
9. Carve roast into slices and serve with Pearl Onion Jam.

Makes 6 to 8 servings.

Tip: Serve with stuffed potatoes and steamed asparagus.

Recipe provided courtesy of Texas Beef Council and Beef It's Whats For Dinner.