Pepper & Orange-Rubbed Beef Roast with Balsamic Beets
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Total Recipe Time: 1-1/2 to 1-3/4 hours
Makes 4 to 6 (6-ounce) or 8 to 10 (3-ounce) servin
1 beef sirloin cap petite roast (2 to 2-1/2 pounds)
2 large oranges
5 cloves garlic, minced, divided
1 teaspoon coarse grind black pepper
2 pounds peeled medium beets, cut into eighths
2 tablespoons balsamic vinegar
|1.||Preheat oven to 350°F. Grate 1 tablespoon plus 1 teaspoon peel and squeeze juice from oranges. Reserve 1 teaspoon orange peel for beets; set aside. Combine 1 tablespoon orange peel, 2 cloves garlic and pepper; press 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. Do not add water or cover. Set aside.
|3.||Combine beets, orange juice and remaining 3 cloves garlic in 13x9-inch glass baking dish. Cover with aluminum foil. Roast beef in 350°F oven 55 to 65 minutes for medium rare; 65 to 75 minutes for medium doneness. Roast beets, covered, 50 minutes. Remove foil; continue roasting, uncovered, 8 to 10 minutes or until beets are tender and liquid has thickened slightly.
|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 to 15 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
|5.||Toss beets with balsamic vinegar; sprinkle with reserved 1 teaspoon orange peel. Carve roast across the grain into slices; season beef and beets with salt and pepper, as desired. Serve beef with beets.
Cook's Tip: One beef tri-tip roast (about 2 pounds) may be substituted for sirloin cap petite roast. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 45 minutes for medium doneness. Makes 4 (6-ounce) or 8 (3-ounce) servings.
Nutritional information to come.