Noon Notebook 12/5: Texas Beef Council shares thyme-rubbed beef recipe

Noon Notebook 12/5: Texas Beef Council shares thyme-rubbed beef recipe

LUBBOCK, TX (KCBD) - The Texas Beef Council shared the recipe for thyme-rubbed beef sirloin tip roast with roasted onion and pear wild rice.

This makes 6 to 8 servings and takes about two and a half or three hours to prepare and cook.

Ingredients:

  • 1 beef Sirloin Tip Roast (3 to 4 pounds)
  • 1 Tbsp. dried thyme leaves, crushed
  • 1 tsp. pepper
  • 2 small firm pears, cut lengthwise in half, cored
  • 1 medium red onion, cut into half-inch wedges
  • 1/2 tsp. dried thyme leaves, crushed
  • 1 package (6 to 7 ounces) long grain and wild rice mix

Instructions: 

  • Heat oven to 325°F. Combine 1 Tablespoon thyme and pepper; press evenly onto all surfaces of beef roast.
  • 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 teaspoon thyme. Do not add water or cover. Roast in 325°F oven 1-3/4 to 2 hours for medium rare; 2 to 2-1/4 hours for medium doneness.
  • Remove roast when meat thermometer registers 140°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 5°-10°F to reach 145°F for medium rare; 160°F for medium.)
  • Meanwhile, prepare rice mix according to package directions, omitting butter; keep warm. Coarsely chop pears and onion; stir into rice.
  • Carve roast into thin slices; season with salt, as desired. Serve with rice mixture.
  • This recipe is an excellent source of protein, niacin, vitamin B6, selenium and zinc; and a good source of vitamin B12 and choline.

Click here to check out other recipes from the Texas Beef Council.

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