Red Eye-Rubbed Beef Sirloin Cap Roast

1. Preheat oven to 170°C. Combine Rub ingredients in small bowl; press evenly onto beef Sirloin Cap 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

3. Cut about 1cm off top of garlic head, exposing cloves. Remove outer papery skin, leaving head intact. Place in center aluminum foil and drizzle with 1 teaspoon oil. Bring two opposite sides of foil over garlic; seal with double fold. Fold in open ends to seal. Place alongside roast in pan.

4. Roast beef in 180ºC oven 55 to 65 minutes for medium rare; 65 to 75 minutes for medium doneness. Roast garlic 1-1/4 to 1-1/2 hours or until very soft and golden brown, set aside.

5. Remove roast when meat thermometer registers 70ºC for medium rare, 60°C for medium. Transfer roast to carving board; tent loosely with aluminum foil.

6. Meanwhile, heat butter and remaining 2 teaspoons oil in large nonstick skillet on medium heat until hot. Add onions, apple, brown sugar, salt and white pepper. Cook 18 to 20 minutes until onions are caramelized and brown, stirring occasionally. Remove roasted garlic from foil and smash into a paste with the back of a spoon. Add roasted garlic into onion mixture; cook 1 minute, stirring so garlic is combined. Add vinegar; cook 1 minute. Season with salt and pepper, as desired.

7.  Carve roast into slices; season with salt and pepper, as desired. Serve with Roasted Garlic and Onion Jam and Enjoy!

*Courtesy of Beef It’s What’s For Dinner.