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Peppered Top Sirloin Roast with Sautéed Broccolini
Courtesy of The Beef Checkoff
Servings: 6
Prep Time: 30 Min.
Cook Time: 75 Min.
What you need:
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1 beef top sirloin petite roast (1-1/2 to 2 lb.)
1 Tbsp. seasoned pepper
1/2 c. crumbled blue cheese
1/4 c. butter, softened
1 Tbsp. chopped green onion
12 oz. Broccolini, trimmed
1 red onion, cut into 1/2-in. thick slices and separated into rings
1/4 c. water
What to do:
1. Preheat oven to 325°F. Press seasoned pepper evenly onto all surfaces of beef roast.
2. Place roast, fat-side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 60-75 min. for medium rare to medium doneness.
3. Meanwhile, combine cheese, butter and green onion in small bowl until well blended; set aside.
4. Spray large nonstick skillet with nonstick cooking spray; add Broccolini, onion and water. Cover and cook over medium-high heat 3 min. Remove cover and continue cooking 2-4 min. or until water has evaporated and Broccolini is crisp-tender and lightly browned, stirring frequently. Remove from heat. Immediately add 2 Tbsp. blue cheese mixture; stir until butter is melted. Season with salt and ground black pepper, as desired. Keep warm.
5. Remove roast when meat thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 min. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
6. Carve roast into slices; season with salt, as desired. Serve with vegetables and remaining blue cheese butter.

*Nutrition information per serving (1/6 of recipe)

* Cook's Tip: Broccolini is also referred to as baby broccoli.

* Recipe Courtesy of The Beef Checkoff
Nutritional information:
Calories: 277;   Total Fat: 16g;   Saturated Fat: 8g;   Cholesterol: 102mg;   Total Carbs: 7g;   Fiber: 1g;   Protein: 29g;   Sodium: 176mg;  
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