Nut-Crusted Top Sirloin Roast with Fennel-Radish Salad
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Total Recipe Time: 1-1/2 to 1-3/4 hours
Makes 6 to 8 servings
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
|1.||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.
|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.
|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.
|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.)
|5.|| Carve roast into slices. Season with salt and pepper, as desired. Serve with fennel-radish salad.
Cook's Tip: One-quarter cup chopped walnuts may be substituted for pine nuts.
Cook's Tip: Two tablespoons chopped fresh fennel fronds may be substituted for parsley in fennel and radish salad.
Nutrition information per serving: 231 calories; 11 g fat (3 g saturated fat; 3 g monounsaturated fat); 80 mg cholesterol; 244 mg sodium; 8 g carbohydrate; 2.2 g fiber; 27 g protein; 5.8 mg niacin; 0.6 mg vitamin B6; 3.2 mcg vitamin B12; 3.3 mg iron; 30.1 mcg selenium; 6.6 mg zinc; 4.7 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of iron.