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ROAST NEW YORK STRIP LOIN W / GARLIC-HERB CRUST Recipe

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This recipe for ROAST NEW YORK STRIP LOIN W / GARLIC-HERB CRUST, by , is from Bennett's & Beyond: A Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Janice Bennett
Added: Tuesday, October 20, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 garlic cloves
8 fresh sage leaves
4 teaspoons fresh thyme leaves
4 teaspoons salt
1 1/2 tsp. ground black pepper
1 (5 pound) boneless beef loin NY strip roast, fat trimmed to 1/4 inch

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 (can be made 1 day ahead, keep refigerated. Preheat oven to 450 degrees F. Place meat, fat side up on rack in a roasting pan. Roast meat 15 minutes. Reduce oven tempearture to 350 degrees F. Roast meat until instant-read thermometer inserted ito the thickest part of the meat registers 130 derees F for med-rare. about 35 mintues (or 140 degrees F for mediun about 40 minutes) Remove from oven, let stand 20 minutes, Cut crisswise into 1/3 ince thick slices. Arrange slices on a platter. .

Number Of Servings:
Number Of Servings:
10

 

 

 

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