Nut-Crusted Sirloin Roast with Fennel-Radish Salad (6 to 8 Servings)
Total Recipe Time: 1-1⁄2 to 1-3⁄4 hours
- 1 beef sirloin 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
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.
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.
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.
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.)
Carve roast into slices. Season with salt and pepper, as desired. Serve with fennel-radish salad.
Cook's Tip: One-quarter cup chopped walnuts may be substituted for pine nuts.
Cook's Tip: Two tablespoons chopped fresh fennel fronds may be substituted for parsley in fennel and radish salad.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of iron.