Roasted Beef Sirloin with Pearl Onion Jam
Perfect for a patio picnic or a fireside dinner.
Prep: 20 minutes
Cook: 1 hour 15 minutes
Servings: Serves 8-10
3 lb. boneless beef top sirloin roast
1 Tbsp. olive oil
4 cloves garlic, crushed
3 Tbsp. black peppercorns, coarsely cracked
2 Tbsp. dried rosemary
1 pint fresh pearl onions, peeled
1/4 cup water
3 Tbsp. sugar
1 Tbsp. 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 50-60 minutes (or 16-20 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.