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Ingredients
4 garlic cloves
8 fresh sage leaves
4 teaspoons fresh thyme leaves
4 teaspoons olive oil
4 teaspoons salt
1 1/2 teaspoons ground black pepper
1 4- to 5-pound boneless beef loin New York strip
roast, fat trimmed to 1/4 inch
Instructions
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With machine running, drop garlic into food processor;
blend until finely chopped. Add sage, thyme, oil, salt
and pepper; process until paste forms. Pat meat dry
with paper towels. Rub meat all over with herb paste.
Cover; chill at least 3 hours. (Can be made 1 day ahead.
Keep refrigerated.)
Preheat oven to 450°F. Place meat, fat side up,
on rack in roasting pan. Roast meat 15 minutes. Reduce
oven temperature to 350°F. Roast meat until instant-read
thermometer inserted into thickest part of meat registers
130°F for medium-rare, about 35 minutes (or 140°F
for medium, about 40 minutes). Remove from oven; let
stand 20 minutes. Cut crosswise into 1/3-inch-thick
slices. Arrange slices on platter.
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