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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.

Nut-Crusted Top Sirloin Roast with Fennel-Radish Salad

Cook Time: 1 hrs 45 mins

Servings: 6

Ingredients: 8

(Keeps screen awake)

Ingredients

Preparation

  1. Step 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.

    Cooking 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.

  2. Step 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. Step 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. Step 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. Step 5

     Carve roast into slices. Season with salt and pepper, as desired. Serve with fennel-radish salad.

Nutrition Information

231 Calories

0 %*

3g SAT FAT

0 %DV**

27g PROTEIN

0 %DV

3.3 mg IRON

0 %DV

6.6 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 231 Calories; 99 Calories from fat; 11g Total Fat (3 g Saturated Fat; 3 g Monounsaturated Fat;) 80 mg Cholesterol; 244 mg Sodium; 8 g Total Carbohydrate; 2.2 g Dietary Fiber; 27 g Protein; 3.3 mg Iron; 5.8 mg NE Niacin; 0.6 mg Vitamin B6; 3.2 mcg Vitamin B12; 6.6 mg Zinc; 30.1 mcg Selenium; 4.7 mg Choline.

This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron.

Safe Handling Tips:

  • Wash hands with soap and water before cooking and always after touching raw meat.
  • Separate raw meat from other foods.
  • Wash all cutting boards, utensils, and dishes after touching raw meat.
  • Do not reuse marinades used on raw foods.
  • Wash all produce prior to use.
  • Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
  • Cook Ground Beef to 160°F as measured by a meat thermometer.
  • Refrigerate leftovers promptly.

For more information on degree of doneness and other cooking tips.

For more information on safe food handling and beef safety.

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