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Beef - Strip Steak, Tenderloin Roast, Spoon Roast Recipe

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This recipe for Beef - Strip Steak, Tenderloin Roast, Spoon Roast is from Liz's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 - 1-1/4 lb. New York Strip Steak

4 lb. (peeled and trimmed) tied Beef Tenderloin Roast

4 lb. tied Spoon Roast
Directions:
Directions:
STRIP STEAK
Preheat gas grill for about 15 minutes until very hot. Clean grill off with scraper. For medium rare steaks, cook over high heat for 4-5 minutes each side, depending on the thickness of the steak. Remove from grill and cover with foil for 2 minutes.

BEEF TENDERLOIN ROAST
Preheat oven to 425º. Lightly oil roasting pan. Mix together and rub entire surface with 2 tablespoons olive oil, 1-1/2 teaspoons salt and 1 teaspoon ground black pepper. Place tenderloin in roasting pan and roast until instant read thermometer reads 120º for rare, 125º to 130º for medium rare, or 135º to 140º for medium (the temperature continues to rise 10º out of the oven). For a 4 pound roast, it usually takes 35 to 40 minutes for medium rare. Cover roast loosely with foil and let stand 15 to 20 minutes. Cut into 1/2 inch slices.

SPOON ROAST
Rub surface with salt, pepper and olive oil. Wrap in GladWrap and refrigerate up to 24 hours. Preheat oven to 425º. Place roast, fat side up, on a rack in a roasting pan. Bake 15 minutes at 425º. Reduce heat to 250º. Cook about 15 minutes per pound. Check with instant read thermometer as to your cooked preference (medium rare 120). Remove from oven and cover loosely with foil. Let stand 15-20 minutes.

 

 

 

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