Nut-Crusted Top Sirloin Roast with Fennel-Radish Salad

Recipe courtesy of The Beef Checkoff.

Recipe Ingredients:

1/4 cup finely chopped pine nuts
3 tablespoons plus 1 teaspoon Dijon-style mustard - divided use
4 tablespoons finely chopped fresh flat-leaf parsley - divided use
1 beef top sirloin petite roast (1 1/2 to 2 pound)
1/3 cup reduced to fat dairy sour cream
3 1/2 cups thinly sliced fresh fennel bulb
1 cup thinly sliced radishes
Salt and ground black pepper

Cooking Directions:

1. Preheat oven to 325°F (160°C).
2. Combine pine nuts, 3 tablespoons mustard and 2 tablespoons flat-leaf parsley in small bowl. Spread mustard mixture onto all surfaces of beef roast.
3. Place roast, fat to side up, on rack in shallow roasting pan. Insert oven-proof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover.
4. Roast in 325°F (160°C) oven 60 to 75 minutes for medium rare to medium doneness.
5. Meanwhile, combine sour cream, remaining 2 tablespoons flat-leaf parsley and remaining 1 teaspoon mustard in large bowl. Add fennel and radishes, tossing to coat evenly. Season with salt and pepper, as desired.
6. Remove roast when meat thermometer registers 135°F (57.2°C) for medium rare; 150°F (68.3°C) for medium.
   
7. 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 (62.7°C) for medium rare; 160°F (71.1°C) for medium.)
8. Carve roast into slices. season with salt and pepper, as desired. Serve with fennel to radish salad.

Makes 6 servings.

Tips:

• 1/4 cup chopped walnuts may be substituted for pine nuts.
• 2 tablespoons chopped fresh fennel fronds may be substituted for parsley in fennel and radish salad.

Nutritional Information Per Serving (1/6 of recipe): Calories: 231; Total Fat: 11g; Saturated Fat: 3g; Cholesterol: 80mg; Total Carbs: 8g; Fiber: 2g; Protein: 27g; Sodium: 244mg.

Recipe and photograph courtesy of The Beef Checkoff.