Nut-Crusted Top Sirloin Roast With Fennel-Radish Salad : The Marbled Meat Club


Nut-Crusted Top Sirloin Roast With Fennel-Radish Salad

Nut-Crusted Top Sirloin Roast With Fennel-Radish Salad


Nut-Crusted Top Sirloin Roast


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

No. Servings:

6 to 8

Cooking time:

1-1/2 to 1-3/4 hours


  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.


Nutrition information per serving: 231 calories; 11 g fat (3 g saturated fat; 3 g monounsaturated fat); 80 mg cholesterol; 244 mg sodium; 8 g carbohydrate; 2.2 g fiber; 27 g protein; 5.8 mg niacin; 0.6 mg vitamin B6; 3.2 mcg vitamin B12; 3.3 mg iron; 30.1 mcg selenium; 6.6 mg zinc; 4.7 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of iron.

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