Roast New York Strip Loin With Garlic-Herb Crust |
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Prep Time: 15 Minutes Cook Time: 4 Minutes |
Ready In: 19 Minutes Servings: 10 |
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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. Ingredients:
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 |
Directions:
1. With machine running, drop garlic into processor; blend until finely chopped.
2. Add sage, thyme, oil, salt and pepper; process until paste forms.
3. Pat meat dry with paper towels.
4. Rub meat all over with herb paste.
5. Cover; chill at least 3 hours. (Can be made 1 day ahead. Keep refrigerated.).
6. Preheat oven to 450°F
7. Place meat, fat side up, on rack in roasting pan.
8. Roast meat 15 minutes.
9. Reduce oven temperature to 350°F
10. 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).
11. Remove from oven; let stand 20 minutes.
12. Cut crosswise into 1/3-inch-thick slices.
13. Arrange slices on platter.
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