It’s officially the holidays, and that means ONE thing- roast season!
Grab those roasting pans, slow cookers and meat thermometers for a month full
of roast recipes perfect for the holidays! Check out today’s #TastyTuesday
recipe for Top Sirloin Petite Roast with Parmesan Roasted Tomatoes.
Get this recipe and many more at Beef It's What's For Dinner.
TOP SIRLOIN PETITE ROAST WITH PARMESAN ROASTED TOMATOES
Total Recipe Time: 1.5-2 hours
Makes 6-8 servings
Ingredients
- 1 beef Top Sirloin Petite Roast (1-1/2 to 2 pounds)
- 1 cup lightly packed fresh parsley leaves
- 2 cloves garlic
- 1 teaspoon pepper
- 2 tablespoons olive oil, divided
- 8 plum (roma) , cut in half lengthwise, seeded
- 2 tablespoons shredded Parmesan cheese
Instructions
- Preheat oven to 325°F. Place parsley, garlic, pepper and 1 tablespoon olive oil in food processor or blender container. Cover; process until just blended. Rub mixture evenly over all surfaces of roast. 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 to 75 minutes for medium rare to medium doneness.
- Toss tomatoes with remaining 1 tablespoon olive oil in large bowl. Arrange tomatoes, cut sides up, on metal baking sheet. Roast in 325°F oven for 1 hour or until skins are wrinkled and begin to brown.
- 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 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.) Meanwhile, increase oven temp to 425°F. Sprinkle tomatoes with Parmesan cheese. Continue roasting an additional 8 to 10 minutes or until cheese is melted and tomatoes are lightly browned. Season with salt and pepper, as desired.
- Carve roast into slices; season with salt and pepper, as desired. Serve with tomatoes.
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