New York Strip Loin Roast With Garlic Herb Crust Giveaway Recipes

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ROAST NEW YORK STRIP LOIN WITH GARLIC-HERB CRUST



Roast New York Strip Loin With Garlic-Herb Crust image

This is what I cook when I want to pull out all the stops and impress people. It's easy but tastes like something you'd get at a 5-star restaurant. I double all the ingredients for added flavor, sometimes tripling the garlic. From Bon Appetit, December 2000.

Provided by enigmused

Categories     Roast Beef

Time 4h45m

Yield 10 serving(s)

Number Of Ingredients 7

4 garlic cloves
8 fresh sage leaves
4 teaspoons fresh thyme leaves
4 teaspoons olive oil
2 -4 teaspoons salt (depending on how salty you like your food)
1 1/2 teaspoons ground black pepper
1 (4 -5 lb) boneless beef roast, loin new york strip, fat trimmed to 1/4 inch

Steps:

  • With machine running, drop garlic into processor; blend until finely chopped.
  • Add sage, thyme, oil, salt and pepper; process until paste forms.
  • Pat meat dry with paper towels.
  • Rub meat all over with herb paste.
  • Cover; chill at least 3 hours. (Can be made 1 day ahead. Keep refrigerated.).
  • Preheat oven to 450°F
  • Place meat, fat side up, on rack in roasting pan.
  • Roast meat 15 minutes.
  • Reduce oven temperature to 350°F
  • Roast meat until instant-read thermometer inserted into thickest part of meat registers 130°F for medium-rare, about 35 minutes (or 140°F for medium, about 40 minutes).
  • Remove from oven; let stand 20 minutes.
  • Cut crosswise into 1/3-inch-thick slices.
  • Arrange slices on platter.

Nutrition Facts : Calories 242.1, Fat 9.2, SaturatedFat 3.3, Cholesterol 119.8, Sodium 597.9, Carbohydrate 0.7, Fiber 0.2, Protein 39.4

ROAST NEW YORK STRIP LOIN WITH GARLIC-HERB CRUST



Roast New York Strip Loin With Garlic-Herb Crust image

New York strip loin, also called top loin of beef, is a succulent, elegant roast. If you want a lot of leftovers (they are great for sandwiches), use a seven-pound roast and multiply the seasonings by 1 1/2. Either way, have your butcher trim some of the fat, leaving about 1/4 inch for the best flavor. With this as your entrée, uncork a Cabernet Sauvignon.

Categories     Food Processor     Beef     Garlic     Herb     Roast     Christmas     Low Carb     New Year's Eve     Dinner     Lunch     Winter     Anniversary     Sage     Thyme     Christmas Eve     Party     Bon Appétit     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 10 servings

Number Of Ingredients 7

4 garlic cloves
8 fresh sage leaves
4 teaspoons fresh thyme leaves
4 teaspoons olive oil
4 teaspoons salt
1 1/2 teaspoons ground black pepper
1 4- to 5-pound boneless beef loin New York strip roast, fat trimmed to 1/4 inch

Steps:

  • With machine running, drop garlic into processor; blend until finely chopped. Add sage, thyme, oil, salt and pepper; process until paste forms.
  • Pat meat dry with paper towels. Rub meat all over with herb paste. Cover; chill at least 3 hours. (Can be made 1 day ahead. Keep refrigerated.)
  • Preheat oven to 450°F. Place meat, fat side up, on rack in roasting pan. Roast meat 15 minutes. Reduce oven temperature to 350°F. Roast meat until instant-read thermometer inserted into thickest part of meat registers 130°F for medium-rare, about 35 minutes (or 140°F for medium, about 40 minutes). Remove from oven; let stand 20 minutes. Cut crosswise into 1/3-inch-thick slices. Arrange slices on platter.

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