Servings: 16
Prep Time: 30 Min.
Cook Time: 2 Hr. 15 Min.

+ 1 beef top sirloin petite roast (3-4 lb.)

Seasoning:
+ 2 Tbsp. chopped fresh thyme
+ 1 Tbsp. coarse grind black pepper
+ 3 cloves garlic, minced

Relish:
+ 2 Tbsp. butter
+ 2 c. finely chopped onions
+ 1 c. dried Mission and/or Calimyrna figs, chopped
+ 1/2 c. water
+ 1/4 c. white wine vinegar

1. Preheat oven to 325°F. Combine Seasoning ingredients; reserve 2 tsp. 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 325°F oven 1-1/2 to 1-3/4 hr. for medium rare; 1-3/4 to 2-1/4 hr. for medium doneness.
3. Meanwhile, prepare Relish. Melt butter in large nonstick skillet over medium-low heat; add onions and reserved 2 tsp. seasoning. Cook 20-25 min. or until onions are tender and lightly browned. Add figs, water and vinegar; bring to a simmer. Simmer 4-5 min. or until liquid has reduced and thickened. Remove from heat; season with salt, as desired. Keep warm.
4. 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 10-15 min. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
5. Carve roast into slices; season with salt and pepper, as desired. Serve with Relish.

* One beef top loin petite roast (3-4 lb.) may be substituted for top sirloin petite roast. Roast in 325°F oven 1 to 1-1/4 hr. for medium rare; 1-1/4 to 1-1/2 hr. for medium doneness.

* Recipe Courtesy of The Beef Checkoff

Calories: 206;   Total Fat: 7g;   Saturated Fat: 3g;   Cholesterol: 78mg;   Total Carbs: 11g;   Fiber: 2g;   Protein: 26g;   Sodium: 3mg;