Recipe: Peppered Top Sirloin Roast with Sauteed Broccolini and Blue Cheese Butter

PEPPERED TOP SIRLOIN ROAST WITH SAUTEED BROCCOLINI



1 (1 1/2 to 2 pound) beef top sirloin petite roast
1 tablespoon seasoned pepper
FOR THE BLUE CHEESE BUTTER:
1/2 cup crumbled blue cheese
1/4 cup butter, softened
1 tablespoon chopped green onion
FOR THE BROCCOLINI:
12 ounces broccolini, trimmed
1 red onion, cut into 1/2-inch thick slices and separated into rings
1/4 cup water

Preheat oven to 325 degrees F. Press seasoned pepper evenly onto all surfaces of beef 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 degree F oven 60 to 75 minutes for medium rare to medium doneness.

Meanwhile, combine cheese, butter and green onion in small bowl until well blended; set aside.

Spray large nonstick skillet with nonstick cooking spray; add broccolini, onion and 1/4 cup water. Cover and cook over medium-high heat 3 minutes. Remove cover and continue cooking 2 to 4 minutes or until water has evaporated and broccolini is crisp-tender and lightly browned, stirring frequently. Remove from heat. Immediately add 2 tablespoons Blue Cheese Butter mixture; stir until butter is melted. Season with salt and ground black pepper, as desired. Keep warm.

Remove roast when meat thermometer registers 135 degrees F for medium rare; 150 degrees F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10 degrees F to reach 145 degrees F for medium rare; 160 degrees F for medium.)

Carve roast into slices; season with salt, as desired. Serve with vegetables and remaining Blue Cheese Butter.

Makes 6-8 servings
Source: National Cattlemen's Beef Association