Nut-Crusted Top Sirloin Roast with Fennel-Radish Salad
Courtesy of The Beef Checkoff
Servings: 6
Prep Time: 30 Min.
Cook Time: 1 Hr. 15 Min.
Prep Time: 30 Min.
Cook Time: 1 Hr. 15 Min.
What you need:
* 1 beef top sirloin petite roast (1-1/2 to 2 lb.)
* 1/4 c. finely chopped pine nuts
* 3 Tbsp. plus 1 tsp. Dijon-style mustard, divided
* 4 Tbsp. finely chopped fresh parsley, divided
* 1/3 c. reduced-fat dairy sour cream
* 3-1/2 c. thinly sliced fresh fennel bulb
* 1 c. thinly sliced radishes
* salt and pepper
* 1/4 c. finely chopped pine nuts
* 3 Tbsp. plus 1 tsp. Dijon-style mustard, divided
* 4 Tbsp. finely chopped fresh parsley, divided
* 1/3 c. reduced-fat dairy sour cream
* 3-1/2 c. thinly sliced fresh fennel bulb
* 1 c. thinly sliced radishes
* salt and pepper
What to do:
1. Preheat oven to 325°F. Combine pine nuts, 3 Tbsp. mustard and 2 Tbsp. 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- 75 min. for medium rare to medium doneness.
3. Meanwhile, combine sour cream, remaining 2 Tbsp. parsley and remaining 1 tsp. 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 min. (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: 1/4 c. chopped walnuts may be substituted for pine nuts.
* Cook's Tip: 2 Tbsp. chopped fresh fennel fronds may be substituted for parsley in fennel and radish salad.
* Recipe Courtesy of The Beef Checkoff
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- 75 min. for medium rare to medium doneness.
3. Meanwhile, combine sour cream, remaining 2 Tbsp. parsley and remaining 1 tsp. 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 min. (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: 1/4 c. chopped walnuts may be substituted for pine nuts.
* Cook's Tip: 2 Tbsp. chopped fresh fennel fronds may be substituted for parsley in fennel and radish salad.
* Recipe Courtesy of The Beef Checkoff
Nutritional information:
Calories: 231; Total Fat: 11g; Saturated Fat: 3g; Cholesterol: 80mg; Total Carbs: 8g; Fiber: 2g; Protein: 27g; Sodium: 244mg;