Genuine Texas Angus Beef Genuine Texas Angus Beef

Horseradish Crusted Strip Loin Roast With Sparkling Wine Pan Gravy

3-4 lb Genuine Texas Angus Beef™ Strip Loin Roast


6 garlic cloves, smashed
1 cup horseradish
1 T fresh thyme, chopped
1 T fresh rosemary, chopped
1/4 cup kosher salt
1 T black pepper
1/4 cup extra virgin olive oil
1 cup dry sparkling wine
1 T all-purpose flour
1 cup beef stock


Preheat oven to 425-450° F and adjust oven rack so meat will be in the center of the oven during cooking. Puree garlic, horseradish, thyme, rosemary, salt, pepper, and olive oil until a paste forms. Rub paste into the beef and allow it to sit covered in the refrigerator for 8 hours. Place meat in a flat pan fitted with a meat rack. Cook for 20-30 minutes, then reduce temperature to 300° F until desired doneness is reached. For medium doneness, about 1-1/2 hours and a meat thermometer reading of 135 F. Remove the roast 5-15 degrees early and allow the roast to rest 15-30 minutes in a warm area before carving.

Pour off fat from roasting pan. Add flour to the pan and stir any lumps out. Add wine to deglaze the pan and scrape up anything on the bottom of the roasting pan to incorporate it into the sauce. Add beef stock and reduce liquid until it is the desired consistency. Slice the roast to preferred thickness and serve with pan gravy.