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.