roast new york strip loin with garlic-herb crust

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Servs: 10  

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Ingredients [?] Change Serving Size Update Reset Add all ingredients to Shopping List All Ingredients added to shopping list!

•   8 fresh sage leaves 8 fresh sage leaves
•   4 teaspoons olive oil 4 teaspoons olive oil
•   1 1/2 teaspoons ground black pepper 1 4- to 5-pound boneless beef loin New York strip roast, fat trimmed to 1/4 inch 1 1/2 teaspoons ground black pepper 1 4- to 5-pound boneless beef loin New York strip roast, fat trimmed to 1/4 inch
•   4 teaspoons salt 4 teaspoons salt
•   4 teaspoons fresh thyme leaves 4 teaspoons fresh thyme leaves
•   4 garlic cloves 4 garlic cloves

Instructions

1. With machine running, drop garlic into processor; blend until finely chopped. Add sage, thyme, oil, salt and pepper; process until paste forms.

2. 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.)

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

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