Boneless Strip Loin Roast

Boneless Strip Loin Roast
  • 6 servings
  • 0:20 Preparation
  • 2:00 Cooking
  • 2:20 Total Time


Add all
  • 4 lb
    (2 kg)

    boneless strip loin roast

  • Sufficient quantity, Salt and pepper

  • 2 Tbsp.
    (30 mL)

    extra-virgin olive oil

  • 5 Tbsp.
    (75 mL)

    Dijon mustard

  • 2 Tbsp.
    (30 mL)

    rosemary, finely chopped

  • 2 Tbsp.
    (30 mL)

    thyme, finely chopped

  • 1 Tbsp.
    (15 mL)

    black peppercorns, coarsely ground

  • 1/4 cup
    (60 mL)

    plain breadcrumbs


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.

Source: Metro

Wine and meal pairing

Aromatic and supple

Aromatic and supple
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.

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