Nut-Crusted Top Sirloin Roast 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 hr
    45 min
  • 6
  • 230
  • 27 g

Ingredients & Cooking


  • 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, 2 tablespoons parsley and 3 tablespoons mustard in small bowl. Spread mustard mixture onto all surfaces of beef Top Sirloin Petite Roast.
  2. Cook's 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.
  3. 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.
  4. 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.
  5. 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.)
  6.  Carve roast into slices. Season with salt and pepper, as desired. Serve with fennel-radish salad.

Safe Handling Tips

Nutrition Information

Butcher Counter

Top Sirloin Petite Roast Sirloin Primal

Lean cut that is a smaller version of the larger Top Sirloin Roast and ideal for roasting.
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