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Herb-Crusted Petite Roast with Fig-Onion Relish

While this Top Sirloin Petite Roast cooks in this oven, onions are gently sautéed in butter for an impressive fig-onion finishing sauce.

Herb-Crusted Petite Roast with Fig-Onion Relish

Cook Time: 3 hrs

Servings: 16

Ingredients: 9

(Keeps screen awake)

Ingredients

Seasoning:

Relish:

Preparation

  1. Step 1

    Preheat oven to 325°F. Combine Seasoning ingredients; reserve 2 teaspoons for Sauce. Press remaining seasoning evenly onto all surfaces of beef roast.

  2. Step 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, not resting in fat. Do not add water or cover. Roast in 325°F oven 1-1/2 to 1-3/4 hours for medium rare; 1-3/4 to 2-1/4 hours for medium doneness.

  3. Step 3

    Meanwhile, prepare Relish. Melt butter in large nonstick skillet over medium-low heat; add onions and reserved 2 teaspoons seasoning. Cook 20 to 25 minutes or until onions are tender and lightly browned. Add figs, water and vinegar; bring to a simmer. Simmer 4 to 5 minutes or until liquid has reduced and thickened. Remove from heat; season with salt, as desired. Keep warm.

  4. Step 4

    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 to 15 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)

  5. Step 5

    Carve roast into slices; season with salt and pepper, as desired. Serve with Relish.

Nutrition Information

206 Calories

0 %*

3g SAT FAT

0 %DV**

26g PROTEIN

0 %DV

2.8 mg IRON

0 %DV

6.2 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 206 Calories; 63 Calories from fat; 7g Total Fat (3 g Saturated Fat; 2 g Monounsaturated Fat;) 78 mg Cholesterol; 3 mg Sodium; 11 g Total Carbohydrate; 1.9 g Dietary Fiber; 26 g Protein; 2.8 mg Iron; 5.3 mg NE Niacin; 0.6 mg Vitamin B6; 3.2 mcg Vitamin B12; 6.2 mg Zinc; 30 mcg Selenium; 4.3 mg Choline.

This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron.

Safe Handling Tips:

  • Wash hands with soap and water before cooking and always after touching raw meat.
  • Separate raw meat from other foods.
  • Wash all cutting boards, utensils, and dishes after touching raw meat.
  • Do not reuse marinades used on raw foods.
  • Wash all produce prior to use.
  • Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
  • Cook Ground Beef to 160°F as measured by a meat thermometer.
  • Refrigerate leftovers promptly.

For more information on degree of doneness and other cooking tips.

For more information on safe food handling and beef safety.

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