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Herb-Crusted Petite Roast with Fig-Onion Relish

Herb-Crusted Petite Roast with Fig-Onion Relish

Get Ready

Servings: Makes 12 to 16 servingsLearn How to Scale This Recipe

Prep Time: 15 minutes

Cook Time: 170 minutes

Ingredients: Add ingredients to List

1 whole beef boneless top sirloin (3 to 4 pounds)
2 tablespoons fresh thyme leaf (seasoning mixture)
1 tablespoon coarse grind black pepper (seasoning mixture)
3 whole garlic clove, minced (seasoning mixture)
2 tablespoons butter (relish mixture)
2 cups finely chopped onions (relish mixture)
1 cupdried fig, chopped (relish mixture)
1/2 cup water (relish mixture)
1/4 cup white wine vinegar (relish mixture)

directions:

1. Preheat oven to 325degreesF. Combine Seasoning ingredients; reserve 2 teaspoons for Sauce. Press remaining seasoning 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, not resting in fat. Do not add water or cover. Roast in 325degreesF oven 1-1/2 to 1-3/4 hours for medium rare; 1-3/4 to 2-1/4 hours for medium doneness.
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. Remove roast when meat thermometer registers 135degreesF for medium rare; 150degreesF for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 to 15 minutes. (Temperature will continue to rise about 10degreesF to reach 145degreesF for medium rare; 160degreesF for medium.)
5. Carve roast into slices; season with salt and pepper, as desired. Serve with Relish
Cook's Tip: One beef top loin petite roast (3 to 4 pounds) may be substituted for top sirloin petite roast. Roast in 325degreesF oven 1 to 1-1/4 hours for medium rare; 1-1/4 to 1-1/2 hours for medium doneness.
Photo and Recipe Courtesy of The Beef Checkoff

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Quantity Ingredients  
1 whole beef boneless top sirloin (3 to 4 pounds)  
2 tablespoons fresh thyme leaf (seasoning mixture)  
1 tablespoon coarse grind black pepper (seasoning  
3 whole garlic clove, minced (seasoning mixture)  
2 tablespoons butter (relish mixture)  
2 cups finely chopped onions (relish mixture)  
1 cupdried fig, chopped (relish mixture)  
1/2 cup water (relish mixture)  
1/4 cup white wine vinegar (relish mixture)  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Makes 12 to 16 servings
Base Nutrients
Calories 100 kcal (5%)
Calories from Fat 99 kcal (0%)
Total Fat 11 g (16%)
Saturated Fat 8 g (40%)
Cholesterol 20 mg (6%)
Sodium 19 mg (0%)
Total Carbohydrates 13 g (4%)
Dietary Fiber 5 g (20%)
Protein 12 g (20%)
Vitamins
Vitamin A 63 IU (1%)
Vitamin C 6 mg (10%)
Minerals
Calcium 39 mg (0%)
Iron 8 mg (13%)
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