Herb-Crusted Petite Roast with Fig-Onion Relish Roasts

Ingredients

• 1 beef top sirloin petite roast (3 to 4 lbs.)

Seasoning

• 2 Tbsp. butter
• 1 Tbsp. coarse grind black pepper
• 3 cloves garlic, minced

Relish

• 2 Tbsp. butter
• 2 cups finely chopped onions
• 1 cup dried Mission and/or Calimyrna figs, chopped
• 1/2 cup water
• 1/4 cup white wine vinegar

Instructions

Preheat oven to 325 degrees.  Combine seasoning ingredients; reserve 2 tsp. for sauce.  Press remaining seasoning 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, not resting in fat.  Do not add water or cover.  Roast in 325 degree oven 1-1/2 to 1-3/4 hours for medium rare; 1-3/4 to 2-1/4 hours for medium doneness.

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

Remove roast when meat thermometer registers 135 degrees for medium rare; 150 degrees for medium.  Transfer roast to carving board; tent loosely with aluminum foil.  Let stand 10-15 minutes.  (Temperature will continue to rise about 10 degrees to reach 145 degrees for medium rare; 160 degrees for medium.)

Carve roast into slices; season with salt and peper, as desired.  Serve with relish.

Suggestions

One beef top loin petite roast (3 to 4 lbs.) may be substituted for top sirloin petite roast.  Roast in 325 degree oven 1 to 1-1/4 hours for medium rare; 1-1/4 to 1-1/2 hours for medium doneness.