This is not as difficult as it may sound, Honest!! I don't remember where this one comes from....but its good! We like Medium Well here, so let it roast 5 to 10 minutes more.. Roast Beef Sirloin with Pearl Onion Jam3 pound boneless beef top sirloin roast1 tablespoon olive oil 4 cloves garlic, crushed 3 tablespoons black peppercorns, coarsely cracked 2 tablespoons dried rosemary 1 pint fresh pearl onions, peeled 1/4 cup water 3 tablespoons sugar 1 tablespoon butter 1/2 cup orange juice Preheat oven to 350 degrees(F) Rub sirloin with olive oil and crushed garlic. Mix pepper and rosemary together and press evenly onto all sides of steak. Place roast on a rack in a shallow roasting pan. Insert meat thermometer so bulb is centered in thickest part. Do not add water or cover. Roast approximately 50 - 60 minutes (or 16-20 minutes per pound) for medium-rare or medium doneness. Approximately 20 minutes before roast is finished cooking, heat water, sugar and butter in a pan large enough to place onions in single layer so they are just touching. Add onions and bring liquid to a boil. Reduce heat to medium. Continue cooking until onions begin to carmalize. Gently toss to glaze all sides. When onions are a deep brown, add orange juice and stir to combine. Remove from heat. Remove roast when meat thermometer registers 140-145 degrees (F) for medium-rare, 155 degrees (F) for medium. 160 degrees (F) for medium. Let stand 10 minutes. Carve roast into slices and serve with Pearl Onion Jam.
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