Nut-Crusted Top Sirloin Roast With Fennel-Radish Salad | U.S. BEEF
Nut-Crusted Top Sirloin Roast With Fennel-Radish Salad - a U.S. beef recipe from The Marbled Meat Club, with ingredients, cooking time and a step-by-step method.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.usa-beef.org.
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 and pepper
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