Roast Strip Loin of Beef with Roast Vegetables |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This strip loain roast recipe is simple, yet oh so elegant. Glazed, roasted carrots, Brussels sprouts, sweet potatoes, and onion surround the rosemary-and-garlic-seasoned roast. Ingredients:
2 cups (1-inch-thick) sliced carrot |
3 cups peeled sweet potato, cut into 1-inch pieces (1 pound) |
2 cups trimmed brussels sprouts, halved (12 ounces) |
1 large onion, cut into 8 wedges |
2 teaspoons vegetable oil |
1/4 teaspoon kosher salt |
1/8 teaspoon black pepper |
2 teaspoons chopped fresh or 1/2 teaspoon dried rosemary |
1/2 teaspoon kosher salt |
1/4 teaspoon coarsely ground black pepper |
2 garlic cloves, minced |
1 (3-pound) boned beef strip loin roast |
cooking spray |
3 tablespoons stone-ground or country-style dijon mustard |
2 tablespoons honey |
Directions:
1. Preheat oven to 400°.
2. To prepare vegetables, place carrot in a microwave-safe bowl, and microwave at high 2 minutes. Combine carrot and next 6 ingredients (carrot through 1/8 teaspoon black pepper); toss well to coat. Set aside.
3. To prepare roast, combine the rosemary, 1/2 teaspoon kosher salt, coarsely ground black pepper, and garlic. Trim fat from roast, and rub top of roast with rosemary mixture. Place roast on a broiler pan coated with cooking spray. Insert a meat thermometer into thickest portion of roast. Arrange the vegetables around roast. Bake at 400° for 1 hour or until the meat thermometer registers 145° (medium-rare) to 160° (medium). Place roast on a platter; cover with foil. Let stand 15 minutes.
4. To prepare glaze, combine mustard and honey. Drizzle over vegetables, and toss gently. Bake at 400° for 10 minutes.
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