Peppered Top Sirloin Roast with Blue Cheese Broccolini
Oven-roasted top sirloin petite roast crusted with cracked pepper, served alongside sautéed broccolini tossed with a savory blue cheese and butter sauce. The beef rests before carving to retain juices, while the broccolini cooks separately with red onion until crisp-tender and lightly browned.
Ingredients
- top sirloin petite roast
- seasoned pepper
- blue cheese
- butter
- green onions
- broccolinibroccoli floretsequalneutral
similar cooking time and texture
- red onion
- water
- salt
- ground black pepper
- nonstick cooking spray
- aluminum foil
Instructions
- 1
Preheat oven to 325°F.
- 2
Press pepper evenly onto all surfaces of the top sirloin petite roast.
- 3
Place roast fat-side up on a rack in a shallow roasting pan.
- 4
Insert an ovenproof meat thermometer into the thickest part of the beef without adding water or covering.
- 5
Roast for 60 to 75 minutes until the thermometer registers 135°F for medium rare or 150°F for medium.
- 6
Meanwhile, combine blue cheese, butter, and green onion in a small bowl until well blended.
- 7
Spray a large nonstick skillet with cooking spray and add broccolini, red onion, and water.
- 8
Cover and cook over medium-high heat for 3 minutes.
- 9
Remove the cover and continue cooking for 2 to 4 minutes until the water has evaporated and broccolini is crisp-tender and lightly browned, stirring frequently.
- 10
Remove from heat and immediately stir in 2 tablespoons of the blue cheese mixture until the butter melts.
- 11
Season the broccolini with salt and pepper as desired and keep warm.
- 12
Transfer the roast to a carving board and tent loosely with aluminum foil.
- 13
Let rest for 10 minutes.
- 14
Carve into slices and season with salt as desired.
- 15
Serve with the broccolini and remaining blue cheese butter.
Tips
Use an ovenproof meat thermometer for accurate doneness; place it in the thickest part of the roast without touching bone.
Do not add water to the roasting pan to allow the beef surface to develop color.
Resting the roast for 10 minutes allows carryover cooking and helps retain juices.
Stir the blue cheese mixture into the hot broccolini immediately after removing from heat so the butter melts properly.
Good to Know
Blue cheese butter can be prepared up to 1 day ahead and refrigerated; allow to soften slightly before serving.
Plate carved roast slices with warm broccolini alongside. Top with remaining blue cheese butter or serve on the side.
Common Mistakes
Do not cover the roast while cooking to avoid steaming and prevent proper browning.
Do not skip the 10-minute rest to avoid losing juices when carving.
Do not add the blue cheese mixture to the broccolini until immediately after removing from heat to prevent the butter from breaking.
Substitutions
similar cooking time and texture