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  2. Nut-Crusted Top Sirloin Roast with Fennel-Radish Salad

Nut-Crusted Top Sirloin Roast with Fennel-Radish Salad

Pine nuts and Dijon-style mustard bring a beautiful color to the outside of this tender roast. Paired with a fresh salad of fennel and radishes make this meal complete.

Cook Mode

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

Cooking:

  1. Preheat oven to 325°F. Combine pine nuts, 2 tablespoons parsley and 3 tablespoons mustard in small bowl. Spread mustard mixture onto all surfaces of beef Top Sirloin Petite Roast.
    2. Cook's Tip:
    One-quarter cup chopped walnuts may be substituted for pine nuts.
    Two tablespoons chopped fresh fennel fronds may be substituted for parsley in fennel and radish salad.
  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

Safe Handling Tips

Beef Checkoff

Bourbon Blueberry & Brie Bacon Cheeseburger

Brian Capps of Louisville, KY, has been crowned the 2021 Derby Burger Champion in the 10th Annual Derby Burger Challenge. Capps’ burger, made with 100% Kentucky Cattlemen’s ground beef is packed with flavor. The patty is topped with brie, thick-cut bacon, a blueberry bourbon sauce and arugula - all on a brioche bun.

Ingredients

  • 1 pound Kentucky Cattlemen’s Ground Beef
  • 4 Slices Bacon, thick sliced
  • 1/4 inch Sliced Brie Cheese, rind removed
  • 1 pint Fresh Blueberries
  • 1 Lemon, halved
  • 1/8 cup White Sugar
  • 2 tsp. Cornstarch
  • 1 1/2 tsp. Bourbon
  • 2 Brioche Buns
  • 2 Tbsp. Salted Butter
  • Arugula 
  • ¼ tsp. Kosher Salt
  • ¼ tsp. Black Pepper

Recipe

1. Form Two Patties and Set Aside.

2. Preheat your skillet over medium high heat. Add butter, and sliced buns. Cook until golden brown, set aside.

3. Salt and pepper both sides of the burger patty, cook over medium high heat. Cook until internal temperature of 160°F (USDA recommended), add cheese before taking off heat until melted.

4. Add blueberries, sugar, and lemon juice into a small pot. Cook on medium to low heat for 5-7 minutes, stirring occasionally. Mix cornstarch with water to make a slurry. Slowly add your slurry mixture to thicken blueberry sauce. Remove mixture from heat and stir in your bourbon.

5. Build your burger. Place your burger patty with melted cheese, cooked bacon, blueberry sauce on the bottom bun. Top the burger with arugula and add the top bun.

6. Enjoy!

Find more delicious recipes and other ways to be involved in the Derby Burger Challenge HERE!