Ingredients
- 1 1/2 pound Top Sirloin Petite Roast
- 1/4 cup finely chopped pine nuts
- 2 Tbsp finely chopped parsley
- 3 Tbsp Dijon mustard
- 1 pinch salt
- 1 pinch black pepper
Directions
-
Preheat oven to 325°F.
-
Combine pine nuts, 3 tablespoons mustard, and 2 tablespoons parsley, salt, and pepper in small bowl.
-
Spread mustard mixture onto all surfaces of beef roast.
-
Place roasts on rack in shallow roasting pan.
-
Roast for 60 to 75 minutes for medium rare to medium doneness, or until internal temperature reaches 135°F for medium rare; 150°F for medium.
-
Transfer roast to carving board; Tent loosely with aluminum foil.
-
Let stand 10 minutes.
-
Carve roast into slices.
Nutrition
231 calories; 11 g fat 80 mg cholesterol; 244 mg sodium; 8 g carbohydrate; 2.2 g fiber; 27 g protein