Roast New York Strip Loin with Garlic-Herb Crust

Roast New York Strip Loin with Garlic-Herb Crust


  • Roast New York Strip Loin with Garlic-Herb Crust
  • Serves 10
  • 4 garlic cloves, minced
  • 8 fresh sage leaves, chopped
  • 4 teaspoons fresh thyme leaves
  • 4 teaspoons fresh rosemary leaves, chopped
  • 4 tablespoons olive oil
  • 4 teaspoons salt
  • 2 teaspoons ground black pepper
  • 1 4- to 5-pound boneless beef loin New York strip roast, fat trimmed to 1/4 inch
  • Gravy
  • 3 tablespoons flour
  • 2 cups red wine
  • 4 cups prepared demi glace or 4 cups beef broth
  • salt and pepper to taste


In a food processor drop garlic and blend until chopped. Add sage, thyme, rosemary, oil, salt and pepper and process until paste forms.

Pat meat dry with paper towels. Rub meat all over with herb paste. Cover and refrigerate at least 3 hours. (Can be made 1 day ahead. Keep refrigerated.)

Allow beef to come to room temperature at least 30-40 minutes before roasting.

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; to carving board let stand 20 minutes. Reserve the roasting pan. Cut crosswise into 1/3-inch-thick slices. Arrange slices on platter.

To make gravy: Place roasting pan on stove top over medium high heat. Sprinkle flour over pan and with a whisk, quickly scrape bottom of pan until the flour is worked into the drippings. Add red wine and whisk for several minutes. Add demi glace and whisk and bring to a boil. Reduce to simmer and cook for 10 minutes. Taste for seasoning. Strain through a sieve and serve in a gravy boat.

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