Nut-Crusted Top Sirloin Roast with Fennel-Radish Salad
Pine nuts and Dijon-style mustard crusted beef Top Sirloin Petite Roast served with a fennel and radish salad. Try this recipe.
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Cooking tools:
- Roasting pan
- Roasting rack
- Instant-read thermometer
- Carving knife
- Carving board
- Aluminum foil
- Oven
- Mixing bowl
- Measuring spoon
- Chef's knife
- Cutting board
- Spoon
- Kitchen scale
Ingredients
- 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
- pepper
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