Whole Roast Top Loin of Beef with Herb Crust

My family doesn’t eat a lot of beef so it is a treat to have a nice beef roast for Christmas dinner. I can’t remember where I found this recipe but it is fantastic so I wanted to share it with my foodie friends in case you want to give it a try for your Christmas dinner. I apologize that I don’t have a picture of the finished roast but this is so good that I didn’t want you to miss out on it and I won’t be fixing it until Christmas day. I did find a picture of a top loin of beef roast, though, so you can see what the cut looks like. It is the piece of beef from which New York Strip (or Kansas City Strip) steaks are cut. It’s a very tender cut of beef and cooks relatively quickly because of its flat thin shape. I highly recommend that you use a meat thermometer so that you don’t over cook it. I tend to roast it to 135 degrees internal temperature. The ends of the roast will be more done than the center so pieces can be cut to suit everyone’s taste. I am also including the au jus recipe that I use. Between the herbs on the roast and the wine in the sauce you end up with a wonderful au jus!

Whole Top Loin of Beef

Ingredients
1- 8 to 10 lb. whole top loin of beef
balsamic vinegar for brushing

Herb and Garlic Paste
2 T. minced garlic
2 T. chopped fresh thyme
1 T. chopped fresh rosemary
2-3 T. salt
1-2 t. freshly ground pepper
1 T. olive oil

Combine the paste ingredients in a small bowl and set aside.

Au Jus
4 C. beef stock
1 C. red wine
1 lg. shallot, sliced thin

Mix the au jus ingredients together and set aside.

Mix together 1 T. cornstarch with 2 T. cold water. Set aside.

Preheat oven to 450 degrees. Brush the balsamic vinegar all over the roast. Lay it fat side up on a rack in a shallow roasting pan. It must be on a rack so the roast stays out of the au jus. Coat the top, ends, and sides of the roast with the herb paste. Carefully pour the au jus mixture into the bottom of the roasting pan (don’t pour it over the beef). Place the roast in the middle of the oven and roast for 15 minutes. Turn the oven down to 350 degrees and continue roasting for 45-50 minutes more. After about 35 minutes, begin to the check the internal temperature in the thickest part with an instant read meat thermometer. Remove roast from oven when the meat thermometer reads 115-120 degrees for rare meat, 125-130 degrees for med-rare or 130-140 degrees for medium. Cover the roast loosely with foil & let rest for 15-25 minutes so the meat juices and internal temperature can equilibrate. Meanwhile pour the au jus from the roasting pan into a sauce pan and bring to a boil. Stir the cornstarch mixture into the hot au jus. Stir until thickened slightly.


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2 Responses to “Whole Roast Top Loin of Beef with Herb Crust”
  1. barbara & bob says:

    Bob made this recipe for our dinner with Brad & Karen Mercer and their boys last night. we all loved it! thanks and happy new year!

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