1 HRS 45 MINS
Time to Cook
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.
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 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.
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 and pepper, as desired. Serve with fennel-radish salad.
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.
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