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Roast New York Strip Loin with Garlic Herb Crust Recipe

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This recipe for Roast New York Strip Loin with Garlic Herb Crust, by , is from The Vold Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bon Appetit
Added: Tuesday, May 13, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 garlic cloves
8 fresh sage leaves
4 tsp. fresh thyme leaves
4 tsp. olive oil
4 tsp. salt
1 1/2 tsp. ground black pepper
1 (4 - 5 lb.) boneless beef loin New York strip roast, fat trimmed to 1/4 in.

Directions:
Directions:
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.
Preheat oven to 450. Place meat, fat side up, on rack in roasting pan. Roast meat 15 min. Reduce oven temperature to 350. Roast meat until instant read thermometer inserted into thickest part of meat registers 130 F for medium rare, about 35 min. (or 140 F for medium, about 40 min.). Remove from oven; let stand 20 min. Cut crosswise into 1/3 in. thick slices. Arrange slices on platter.

 

 

 

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