Thyme-Rubbed Beef Round Tip with Roasted Onion and Pear Wild Rice
Courtesy of The Beef Checkoff 8 Servings • 15 Min. Prep Time • 2 3/4 Hr. Cook Time| Ingredients |
|---|
| 1 beef Sirloin Tip Roast (3-4 lb.) |
| 1 Tbsp. dried thyme leaves, crushed |
| 1 tsp. pepper |
| 2 small firm pears, cut lengthwise in half, cored |
| 1 medium red onion, cut into 1/2-in. wedges |
| 1/2 tsp. dried thyme leaves, crushed |
| 1 pkg. (6-7 oz.) long grain and wild rice mix |
Directions:
1. Heat oven to 325°F. Combine 1 Tbsp. thyme and pepper; press evenly onto all surfaces of beef roast.
2. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Place pears and onion around roast; sprinkle with 1/2 tsp. thyme. Do not add water or cover. Roast in 325°F oven 1-3/4 to 2 hr. for medium rare; 2-1/4 to 2-1/2 hr. for medium doneness.
3. Remove roast when meat thermometer registers 140°F for medium rare; 155°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15-20 min. (Temperature will continue to rise about 5°F to reach 145°F for medium rare; 160°F for medium.)
4. Meanwhile prepare rice mix according to package directions, omitting butter; keep warm. Coarsely chop pears and onion; stir into rice.
5. Carve roast into thin slices; season with salt, as desired. Serve with rice mixture.
* Cook's Tip: Any firm pear, such as Anjou, Bartlett, Bosc, can be used.
* Recipe courtesy The Beef Checkoff
Nutrition:
Calories: 323; Total Fat: 8g; Saturated Fat: 3g; Cholesterol: 112mg; Total Carbs: 23g; Fiber: 2g; Protein: 37g; Sodium: 404mg;