Roast beef’s so simple (and impressive) for entertaining – just season (simply), sear and slow-roast for best results. Use a MEAT THERMOMETER to cook your roast to the doneness that you like the best – without overcooking it! A good thermometer is one of your best kitchen investments (way cheaper than granite counters)! Beef Strip Loin is ever-tender and has amazing flavour. And because of its flatter shape, a Strip Loin roast will cook quite quickly for its weight.
Prep: 15 mins
Cook: 1 hr 30 mins
3 lb (1.5 kg) Beef Strip Loin or Rib Premium Oven Roast
2 tbsp (30 mL) olive oil
Coarsely ground salt and pepper
1 head garlic or 2 onions cut in half
Rosemary Cream Sauce (recipe follows)
Rub roast all over with salt and pepper to taste. Place on a rack in a shallow roasting pan. Add head of garlic or halved onions to pan. Insert an oven-safe thermometer into centre of roast.
Cook uncovered, in 450°F (220°C) oven for 10 minutes. Reduce heat to 275°F (140°C); roast until thermometer reads 145°F (63°C) for medium-rare doneness, about 60 to 90 minutes.
Remove roast from oven. Cover loosely with foil and let stand for 10 to 20 minutes before carving into thin slices.
Serve with Rosemary Cream Sauce, roasted garlic or onions and garlic mashed potatoes.
Makes 8 servings
Rosemary Cream Sauce
Drain fat from the roasting pan. Place pan over medium heat and add 1 tsp (5 mL) EACH olive oil and butter; add 1 shallot (minced) and cook for 1 to 2 minutes, until softened. Stir in 1 cup (250 mL) beef or chicken broth and 1/4 cup (50 mL) dry white wine, stirring up any browned bits from bottom of pan. Heat until liquid is reduced by half. Add half a sprig fresh rosemary; heat through. Stir in 1/4 cup (50 mL) whipping cream; heat until desired consistency. Season with salt and pepper to taste; remove rosemary to serve.
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