1 beef top sirloin petite roast (1-1/2 to 2 lb.) 1 Tbsp. seasoned pepper 1/2 c. crumbled blue cheese 1/4 c. butter, softened 1 Tbsp. chopped green onion 12 oz. Broccolini, trimmed 1 red onion, cut into 1/2-in. thick slices and separated into rings 1/4 c. water
What to do:
1. Preheat oven to 325°F. Press seasoned pepper 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. Roast in 325°F oven 60-75 min. for medium rare to medium doneness. 3. Meanwhile, combine cheese, butter and green onion in small bowl until well blended; set aside. 4. Spray large nonstick skillet with nonstick cooking spray; add Broccolini, onion and water. Cover and cook over medium-high heat 3 min. Remove cover and continue cooking 2-4 min. or until water has evaporated and Broccolini is crisp-tender and lightly browned, stirring frequently. Remove from heat. Immediately add 2 Tbsp. blue cheese mixture; stir until butter is melted. Season with salt and ground black pepper, as desired. Keep warm. 5. 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 min. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.) 6. Carve roast into slices; season with salt, as desired. Serve with vegetables and remaining blue cheese butter.
*Nutrition information per serving (1/6 of recipe)
* Cook's Tip: Broccolini is also referred to as baby broccoli.
