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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Herb Crusted Beef Top Loin Roast With Pan Gravy Recipe

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This recipe for Herb Crusted Beef Top Loin Roast With Pan Gravy is from "I'll have a Corona, Hold the Virus." Cooking for Gigi During COVID, 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 4-5 lbs. top loin roast (beef)
1 tablespoon extra virgin olive oil
1 tablespoon garlic (minced)
1 1/2 teaspoons leaf thyme (dried)
1 1/2 teaspoons leaf sage (dried)
1/2 teaspoon rosemary (dried, crumbled)
2 teaspoons sea salt
1 teaspoon black pepper (ground)

For the Pan Gravy:
Pan drippings
4 tablespoons ​flour (all-purpose)
2 to 3 cups beef broth
Garnish: salt and pepper, to taste
Dollop of dry sherry
Directions:
Directions:
Place the roast, fat side up, on a rack in a roasting pan. Combine the olive oil, garlic, thyme, sage, rosemary, salt and pepper; stir to blend. Rub all over the roast. Let sit on the counter for 1 hour to marinate and come up to room temperature. Heat oven to 450º. Roast the beef for 15 minutes. Reduce oven heat to 350º and roast for about 35 to 45 minutes longer or to 125º to 130º (for medium rare) on an instant-read thermometer. Cover with foil and let the roast rest for 15 minutes before slicing.

Pan Gravy: Strain the pan drippings into a saucepan. Add one cup of beef broth and bring to a boil. In a mason jar, add 2 tablespoons of flour to a 1/2 cup of beef broth and shake vigorously. Pour the flour mixture into the sauce pan and whisk to combine. Cook over medium heat, whisking constantly until thickened. If too thick add more broth. Remove from heat and stir in the sherry. Taste and season with salt and pepper as desired.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
Boy do I like this recipe. It's classic and never fails. Gigi loves it for two reasons; first, the beef is seared on the outside making for crispy end slices and second, the herbs make for a beautiful pan gravy. Gigi likes gravy.

 

 

 

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