Herb Crusted Beef Loin Roast

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by Nancy Newcomer

I always like to have something very special for Christmas Eve dinner, but somehow keep it manageable on prep so that I have time to enjoy the festivities with the family. If I can put it in the oven and walk away, that’s my kind of entree!  A few years ago, my sister in law made a fabulous roast for the holidays and we’ve been trying to track down the recipe ever since. Since we’ve had no luck with the search, I decided to venture into “test kitchen” mode and came up with this concoction.  I tried it out on my husband and daughter a couple of weeks ago and they gave me the thumbs up. Here ya go…enjoy and let me know what you think :)

Herb Crusted Beef Loin Roast
Serves 6-8

Ingredients

3-4 lbs Beef boneless Loin Roast (ask your butcher for the highest quality cut – he will cut the desired weight–this roast should be wrapped in string)
¾ cup fresh rosemary (pulled off sprigs)
6 leaves fresh sage
¼ cup fresh thyme (pulled off sprigs)
5-7 cloves fresh garlic
2 TB coarse grain jarred mustard
2 tsp fresh ground black pepper
1 TB French grey salt ( or sub sea salt or kosher salt)
½ cup extra virgin olive oil
1TB fresh squeezed lemon juice

6-8 shallots

Directions
Combine all ingredients in food processor, blend until well mixed.  Mixture should be pasty, not liquidy.

Pat dry roast and place on saran wrap. Rub mixture evenly all over meat, noting the fatty side. You may want to wear cooking gloves since to avoid stinky hands! Wrap roast in 2 or 3 layers of saran. Store in fridge and let marinate for a minimum of 6 hours. Ideally you should marinate overnight.
Pull roast out of fridge 1 hour before putting in cooking so that it is close to room temperature.  Preheat oven to 450 degrees. Place meat fat side up in roasting pan. Cook at 450 for 10 minutes. This will seal the juices in and make a nice browned outer crust.  Lower temperature to 350 and continue to cook –depending on your oven, you need 35 minutes per pound. Check inner temperature of roast with a thermometer. When temp reads 120-130 (rare to medium rare), pull roast out. Cover loosely with foil and let sit 15-30 minutes before carving into ⅛- ½  inch slices. Serve on a platter decorate with fresh rosemary and thyme for a festive presentation. Enjoy!

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