Amount Per Serving:
- 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
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.
231 calories; 11 g fat 80 mg cholesterol; 244 mg sodium; 8 g carbohydrate; 2.2 g fiber; 27 g protein