Dijon and Herb Crusted Striploin Roast
Prep Time
Cooking Mode
1 ½ cups Compliments Garlic and Onion Croutons
4 garlic cloves
¼ cup roughly chopped parsley
¼ cup Compliments Rosemary leaves
3 tbsp Compliments Thyme leaves
2 lb boneless striploin roast
½ tsp each salt and black pepper
1 tbsp canola oil
2 tbsp Compliments Dijon Mustard
1 ½ cups Compliments Garlic and Onion Croutons
4 garlic cloves
¼ cup roughly chopped parsley
¼ cup Compliments Rosemary leaves
3 tbsp Compliments Thyme leaves
2 lb boneless striploin roast
½ tsp each salt and black pepper
1 tbsp canola oil
2 tbsp Compliments Dijon Mustard
Directions
1Preheat oven to 180°C (350°F). Fit a roasting pan with a rack.
2In a food processor, pulse the croutons, garlic, parsley, rosemary and thyme until finely ground. (Tip: If you don’t have a processor, place croutons in a large resealable plastic bag and use a rolling pin or bottom of a heavy mug to smash to a fine crumb. Finely chop the garlic and herbs and mix with the crouton crumbs.) Spread crumb mixture in a large wide dish or plate.
3Pat dry the roast with paper towels. Season all sides with the salt and pepper. Heat the oil in a large heavy-bottomed pan over medium-high heat. Brown the striploin roast on all sides; approx. 2 min. per side. Set the roast on the roasting rack until cool enough to handle. Brush all sides of the roast with the mustard, covering completely. Roll the roast in the crouton mixture, firmly pressing the mixture onto the roast to cover evenly. Set roast back on roasting rack, fat-side up.
4Cook in oven until the internal temperature of the roast reaches 63°C (145°F) for medium-rare, approx. 40 min., or to desired doneness. Remove from the oven to rest 10 min. before slicing and serving with your favourite side dishes.
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Personal Note
Personal Note
