Roast NY-Strip Loin with Garlic Herb Crust

[Dee]

Roast NY-Strip Loin with Garlic Herb Crust

 

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

 

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.

 

Makes 10 servings.