NUT-CRUSTED TOP SIRLOIN ROAST WITH FENNEL-RADISH SALAD

Nut-Crusted Top Sirloin Roast with Fennel-Radish Salad --
 
  • Total Recipe Time: 1-1/2 to 1-3/4 hours
  • Makes 6 to 8 servings

INGREDIENTS

  1. 1 beef Top Sirloin Petite Roast (1-1/2 to 2 pounds)
  2. 1/4 cup finely chopped pine nuts
  3. 4 tablespoons finely chopped fresh parsley, divided
  4. 3 tablespoons plus 1 teaspoon Dijon-style mustard, divided
  5. 1/3 cup reduced-fat dairy sour cream
  6. 3-1/2 cups thinly sliced fresh fennel bulb
  7. 1 cup thinly sliced radishes
  8. Salt and pepper

INSTRUCTIONS FOR NUT-CRUSTED TOP SIRLOIN ROAST WITH FENNEL-RADISH SALAD

  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.
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