Courtesy of The Beef Checkoff
6Servings•30 Min.Prep Time•1 Hr. 15 Min.Cook Time•
原料：
- 1 beef top sirloin petite roast (1-1/2 to 2 lb.)
- 1/4 c. finely chopped pine nuts
- 3 Tbsp. plus 1 tsp. Dijon-style mustard, divided
- 4 Tbsp. finely chopped fresh parsley, divided
- 1/3 c. reduced-fat dairy sour cream
- 3-1/2 c. thinly sliced fresh fennel bulb
- 1 c. thinly sliced radishes
- salt and pepper
说明：
- Preheat oven to 325°F. Combine pine nuts, 3 Tbsp. mustard and 2 Tbsp. 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- 75 min. for medium rare to medium doneness.
- Meanwhile, combine sour cream, remaining 2 Tbsp. parsley and remaining 1 tsp. 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 min. (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: 1/4 c. chopped walnuts may be substituted for pine nuts.
- Cook's Tip: 2 Tbsp. chopped fresh fennel fronds may be substituted for parsley in fennel and radish salad.
- Recipe Courtesy of The Beef Checkoff
营养：
| 成分 | 数值 |
|---|
| Calories | 231 |
| Total Fat | 11g |
| Saturated Fat | 3g |
| Cholesterol | 80mg |
| Total Carbs | 8g |
| Fiber | 2g |
| Protein | 27g |
| Sodium | 244mg |