1 beef Top Sirloin Petite Roast (1-1/2 to 2 pounds)
1 tablespoon seasoned pepper
1/2 cup crumbled blue cheese
1/4 cup butter, softened
1 tablespoon chopped green onion
12 ounces Broccolini, trimmed
1 red onion, cut into 1/2-inch thick slices and separated into rings
1/4 cup water
Preheat oven to 325°F. Press seasoned pepper evenly onto all surfaces of beef 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.
Meanwhile, combine cheese, butter and green onion in small bowl until well blended; set aside.
Spray large nonstick skillet with nonstick cooking spray; add Broccolini, onion and water. Cover and cook over medium-high heat 3 minutes. Remove cover and continue cooking 2 to 4 minutes or until water has evaporated and Broccolini is crisp-tender and lightly browned, stirring frequently. Remove from heat. Immediately add 2 tablespoons blue cheese mixture; stir until butter is melted. Season with salt and ground black pepper, as desired. Keep warm.
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.)
Carve roast into slices; season with salt, as desired. Serve with vegetables and remaining blue cheese butter.
Nutrition information per serving: 207 Calories; 108 kcal Calories from fat; 12 g Total Fat; 6 g Saturated Fat; 4 g Monounsaturated Fat; 76 mg Cholesterol; 132 mg Sodium; 5 g Total Carbohydrate; 0.3 g Dietary Fiber; 22 g Protein; 2.2 mg Iron; 4.3 mg Niacin; 0.4 mg Vitamin B6; 2.5 mcg Vitamin B12; 4.8 mg Zinc; 23.6 mcg Selenium; 3.5 mg Choline;