RedGrill Angus Boneless Strip Loin Roast
| Preparation: | 20 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 2 h |
| Total: | 2 h 20 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Beef |
| Source: | Christmas magazine |
Recipe ingredients
- 4 lb. (2 kg) Red Grill Angus boneless strip loin roast
- Sufficient quantity, salt and pepper
- 2 Tbsp. (30 mL) Irresistibles extra-virgin olive oil
- 5 Tbsp. (75 mL) Irresistibles Dijon mustard
- 2 Tbsp. (30 mL) rosemary, finely chopped
- 2 Tbsp. (30 mL) thyme, finely chopped
- 1 Tbsp. (15 mL) Irresistibles black peppercorns, coarsely ground
- 1/4 cup (60 mL) plain breadcrumbs
Preparation
Preheat the oven to 300°F (150°C).
Season the strip loin with salt and pepper. In a frying pan, heat the oil over medium-high heat. Sear the meat on all sides to colour evenly.
Brush Dijon mustard on the meat.
In a plate with a deep rim, mix the rosemary, thyme, ground pepper and breadcrumbs.
Roll the meat in the spice mixture, making sure to cover the mustard completely.
Set the meat on a grill in a shallow roasting pan and cook uncovered to the desired degree of doneness.
You can also set the meat on a bed of carrots, onions and celery.
Remove the roast from the oven and allow to rest covered with aluminum foil for about 10 minutes.
Slice and serve immediately.
Suggestion
Using a meat thermometer, check the internal temperature: rare is: 125°F (55°C), medium: 140 °F (60°C), and well done: 160 °F (71°C). It’s important to remove the roast when it’s 5 to 10 degrees lower than the final desired temperature as the internal temperature continues to rise slightly when resting.* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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