Herb-Crusted Top Loin Roast
Courtesy of The Beef Checkoff
Servings: 8
Prep Time: 20 Min.
Cook Time: 70 Min.
Prep Time: 20 Min.
Cook Time: 70 Min.
What you need:
* 1 beef top loin petite roast (1-1/2 to 2 lb.)
* 2 Tbsp. chopped fresh basil
* 2 Tbsp. chopped fresh thyme
* 1 Tbsp. chopped fresh parsley
* 1 tsp. coarse grind black pepper
* 3 Tbsp. olive oil, divided
* 12 oz. fingerling potatoes, cut lengthwise in half
* 12 oz. new potatoes, cut in half
* 4 large shallots, peeled, cut lengthwise into quarters
* coarse salt, as needed
* 2 Tbsp. chopped fresh basil
* 2 Tbsp. chopped fresh thyme
* 1 Tbsp. chopped fresh parsley
* 1 tsp. coarse grind black pepper
* 3 Tbsp. olive oil, divided
* 12 oz. fingerling potatoes, cut lengthwise in half
* 12 oz. new potatoes, cut in half
* 4 large shallots, peeled, cut lengthwise into quarters
* coarse salt, as needed
What to do:
1. Preheat oven to 325°F. Combine basil, thyme, parsley and pepper; stir in 1 Tbsp. oil. Press evenly onto all surfaces of beef roast.
2. Place roast, fat-side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Set aside.
3. Toss potatoes and shallots with remaining 2 Tbsp. oil on rimmed baking sheet; season with salt and ground black pepper, as desired. Turn vegetables, cut-side down. Roast beef in 325°F oven 55-70 min. for medium rare to medium doneness; roast vegetables 55-60 min. or until potatoes are almost tender.
4. Remove roast when meat thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 min. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.) Meanwhile, increase oven temperature to 425°F. Stir vegetables; continue roasting 8-10 min. or until potatoes are tender and browned.
5. Carve roast into slices, season with coarse salt, as desired. Serve with roasted vegetables.
* Recipe Courtesy of The Beef Checkoff.
2. Place roast, fat-side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Set aside.
3. Toss potatoes and shallots with remaining 2 Tbsp. oil on rimmed baking sheet; season with salt and ground black pepper, as desired. Turn vegetables, cut-side down. Roast beef in 325°F oven 55-70 min. for medium rare to medium doneness; roast vegetables 55-60 min. or until potatoes are almost tender.
4. Remove roast when meat thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 min. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.) Meanwhile, increase oven temperature to 425°F. Stir vegetables; continue roasting 8-10 min. or until potatoes are tender and browned.
5. Carve roast into slices, season with coarse salt, as desired. Serve with roasted vegetables.
* Recipe Courtesy of The Beef Checkoff.
Nutritional information:
Calories: 347; Total Fat: 14g; Saturated Fat: 4g; Cholesterol: 69mg; Total Carbs: 28g; Fiber: 3g; Protein: 27g; Sodium: 12mg;