Beef : BEEF LOIN with GARLIC- HERB CRUST.

By myriamradia

Ingredients

• 4 to 5 pound boneless beef loin New York strip roast, fat trimmed to 1/4 inch.
• 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

Preparation

Step 1

4 to 5 pound boneless beef loin New York strip roast, fat trimmed to ¼ inch.
4 garlic cloves
8 fresh sage leaves
4 teaspoons fresh thyme leaves
4 teaspoons olive oil
4 teaspoons salt
1 ½ teaspoons ground black pepper

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