Garlic, Mustard and Rosemary Crusted Strip Loin Roast with Jus
Prep Time
Makes
Cooking Mode
3 lb strip loin roast
⅓ cup whole grain Dijon mustard
1 tsp herbes de Provence (see note)
2 to 3 medium garlic cloves, minced
salt and freshly ground pepper to taste
¾ cup red wine
2 ¼ cups low sodium beef stock
3 lb strip loin roast
⅓ cup whole grain Dijon mustard
1 tsp herbes de Provence (see note)
2 to 3 medium garlic cloves, minced
salt and freshly ground pepper to taste
¾ cup red wine
2 ¼ cups low sodium beef stock
Directions
1Preheat oven to 450 Degrees F. Place beef, fat side up, in a medium-sized roasting pan. Combine mustard, herbs and garlic in a bowl. Brush mixture on the beef; season with salt and pepper. Roast 20 minutes; lower the oven to 325 Degrees F. Now cook roast to the desired doneness, allowing 30 to 40 minutes more cooking time for rare; 40 to 50 minutes for medium rare to medium. (Use an instant-read meat thermometer to gauge doneness. A rare roast is done at 120 Degrees F; medium-rare will be 125 Degrees F to 130 Degrees F.)
2Set roast on a plate, tent with foil and rest 10 minutes before slicing.
3To make the jus, set roasting pan over medium-high heat. Add wine, bring to a simmer, and scrape the bottom of the pan to lift off the tasty brown bits. Add the stock and simmer a few minutes more. Pour jus into a sauceboat and serve with the beef.
Note: Herbes de Provence is a French-style blend of dried herbs. You can buy it in the bottled spice and herb aisle.
Tips
1
Serve the roast with some tasty side dishes you create from recipes in our collection, such as Leek and Red Potato Mashers, Candied Carrots and Parsnips, and Green Beans with Walnuts and Blue Cheese.
Disclaimer
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Personal Note
Personal Note
