|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 56g||72%|
|Saturated Fat 19g||97%|
|Total Carbohydrate 5g||2%|
|Dietary Fiber 0g||1%|
|Total Sugars 1g|
|Vitamin C 1mg||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
The beef top loin roast, also known as New York strip roast or strip loin roast, is a lean, flavorful, tender cut from the short loin. It's a very good choice for an oven roast and will be most tender and flavorful cooked medium-rare to medium. The flavor and tenderness of the beef are worth that extra cost.
In this recipe, the roast is rubbed with a variety of herbs and garlic, then roasted to perfection. The included pan gravy is quick and easy to make, with pan drippings, beef broth, and flour.
Serve this delicious roast with baked or mashed potatoes and your favorite side vegetables or salads. Enjoy the leftovers in sandwiches, use them in salads, or dice and use them in a hearty cottage pie.
For the Roast:
1 (4- to- 5 pound) top loin beef roast
1 tablespoon extra-virgin olive oil
1 tablespoon minced garlic
1 1/2 teaspoons dried thyme
1 1/2 teaspoons dried sage
1/2 teaspoon dried rosemary
2 teaspoons sea salt
1 teaspoon freshly ground black pepper
For the Pan Gravy:
4 tablespoons all-purpose flour
2 to 3 cups low-sodium or unsalted beef broth, or stock
Salt, to taste
Freshly ground black pepper, to taste
Steps to Make It
Make the Roast
Gather the roast ingredients.
Preheat oven to 450 F and place the roast, fat-side up, on a rack in a roasting pan.
Combine the olive oil, garlic, thyme, sage, rosemary, sea salt, and pepper; stir to blend. Rub all over the roast.
Place in oven and roast the beef for 15 minutes.
Reduce oven heat to 350 F, and roast for about 35 to 45 minutes longer or to 130 F to 140 F (for medium-rare) on an instant-read thermometer or temperature probe inserted into the center of the thickest part of the roast.
Let the roast rest for 15 minutes before slicing.
Slice and arrange the beef on a platter and serve with the pan gravy.
Make the Pan Gravy
Gather the gravy ingredients.
Strain the pan drippings into a saucepan and stir in 4 tablespoons of flour.
Cook over medium heat, stirring constantly, for 1 minute.
Add the beef broth and continue cooking, stirring, until thickened. Taste and season with salt and pepper as desired.