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Top Sirloin Petite Roast with Parmesan Roasted Tomatoes


1 beef top sirloin petite roast (1-1/2 to 2 pounds)

1 cup lightly packed fresh parsley leaves

2 cloves garlic

1 teaspoon pepper

2 tablespoons olive oil, divided

8 plum (roma) tomotoes, cut in half lengthwise, seeded

2 tablespoons shredded Parmesan cheese


Preheat oven to 325°F.

Place parsley, garlic, pepper and 1 tablespoon olive oil in food processor or blender container.

Cover; process until just blended.

Rub mixture evenly over all surfaces of roast.

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 to 75 minutes for medium rare to medium doneness.

Toss tomatoes with remaining 1 tablespoon olive oil in large bowl.

Arrange tomatoes, cut sides up, on metal baking sheet.

Roast in 325°F oven for 1 hour or until skins are wrinkled and begin to brown.

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 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)

Meanwhile, increase oven temp to 425°F.

Sprinkle tomatoes with Parmesan cheese.

Continue roasting an additional 8 to 10 minutes or until cheese is melted and tomatoes are lightly browned.

Season with salt and pepper, as desired.

Carve roast into slices; season with salt and pepper, as desired.

Serve with tomatoes.

Makes 6 to 8 servings

Serving size: 3 oz.