Nut-Crusted Top Sirloin Roast with Fennel-Radish Salad

1 HRS 45 MINS

Time to Cook

6

Servings

8

Ingredients

Cook Mode(Keeps screen awake)

Ingredients

1 beef Top Sirloin Petite Roast (1-1/2 to 2 pounds)
1/4 cup finely chopped pine nuts
4 tablespoons finely chopped fresh parsley, divided
3 tablespoons plus 1 teaspoon Dijon-style mustard, divided
1/3 cup reduced-fat dairy sour cream
3-1/2 cups thinly sliced fresh fennel bulb
1 cup thinly sliced radishes
Salt and pepper

Preparation

Step 1

Preheat oven to 325°F. Combine pine nuts, 2 tablespoons parsley and 3 tablespoons mustard in small bowl. Spread mustard mixture onto all surfaces of beef Top Sirloin Petite Roast.

Cooking Tip:
One-quarter cup chopped walnuts may be substituted for pine nuts.
Two tablespoons chopped fresh fennel fronds may be substituted for parsley in fennel and radish salad.
Step 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. Do not add water or cover. Roast in 325°F oven 60 to 75 minutes for medium rare to medium doneness.
Step 3

Meanwhile, combine sour cream, remaining 2 tablespoons parsley and remaining 1 teaspoon mustard in large bowl. Add fennel and radishes, tossing to coat evenly. Season with salt and pepper, as desired.
Step 4

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.)
Step 5

Carve roast into slices. Season with salt and pepper, as desired. Serve with fennel-radish salad.

Nutrition Information

Nutrition information per serving: 231 Calories; 99 Calories from fat; 11g Total Fat (3 g Saturated Fat; 3 g Monounsaturated Fat;) 80 mg Cholesterol; 244 mg Sodium; 8 g Total Carbohydrate; 2.2 g Dietary Fiber; 27 g Protein; 3.3 mg Iron; 5.8 mg NE Niacin; 0.6 mg Vitamin B₆; 3.2 mcg Vitamin B₁₂; 6.6 mg Zinc; 30.1 mcg Selenium; 4.7 mg Choline.

Nutrition Tip

This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron.

Filed Under:

Pot Roast / Comfort Foods

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