nut-crusted top sirloin roasted with fennel-radish salad
Pine nuts and Dijon-style mustard bring a beautiful color to the outside of this tender roast. Paired with a fresh salad of fennel and radishes make this meal complete.
- 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 blub
- 1 cup thinly sliced radishes
- Salt and pepper
- Preheat oven to 325°F. Combine pine nuts, 3 tablespoons mustard and 2 tablespoons parsley in small bowl. Spread mustard mixture 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 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; 11g Total Fat; 3g Saturated Fat; 3g Monounsaturated Fat; 80mg Cholesterol; 244mg Sodium; 8g Total carbohydrate; 27g Protein; 3.3mg Iron; 5.8mg Niacin; 0.6mg Vitamin B6; 4.7mg Choline; 3.2mcg Vitamin B12; 6.6mg Zinc; 30.1mcg Selenium; 2.2g Fiber.