Preheat oven to 450F. Line roasting pan with foil.
In food processor pulse bread until coarse crumbs form.
Heat olive oil in large nonstick skillet over medium heat. Add onion and cook, stirring occasionally, until tender, 6 minutes. Add garlic and fennel seeds; cook, stirring frequently, until fragrant, 2 minutes. Stir in bread crumbs, horseradish, parsley. Spread crumb mixture on platter. Brush roast with Dijon mustard; roll in crumbs to coat. Transfer beef to pan. Roast until instant-read thermometer inserted into center of beef registers 130F, 55 minutes. Transfer to cutting board and let stand 15 minutes. Cut into slices.
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|Serving Size: 1 Serving (163g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 201 (62%)|
|Amt Per Serving||% DV|
|Total Fat 22.3g||30 %|
|Saturated Fat 8.5g||43 %|
|Monounsaturated Fat 9.9g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 74.8mg||23 %|
|Sodium 211.1mg||7 %|
|Potassium 443.8mg||12 %|
|Total Carbohydrate 6.6g||2 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 5.2g|
|Protein 23.4g||33 %|
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Calories per serving: 323
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