Roast Beef Recipes
Herb-Crusted Top Loin Roast
Prep: 10 min | Bake: 1 1/2 to 1 3/4 hr | Yield: 6 to 8 servings
Ingredients
- 1 beef top loin petite roast (1 1/2 to 2 pounds)
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh thyme
- 1 tablespoon chopped fresh parsley
- 1 teaspoon coarse grind black pepper
- 3 tablespoons olive oil, divided
- 12 ounces fingerling potatoes, cut lengthwise in half
- 12 ounces new potatoes, cut in half
- 4 large shallots, peeled, cut lengthwise into quarters
- Coarse salt, as needed
Instructions
- Heat oven to 325 degrees F.
- Combine basil, thyme, parsley and pepper; stir in 1 tablespoon oil. Press evenly onto all surfaces of beef roast.
- Place roast, fat-side up, on rack in shallow roasting pan. Insert ovenproof thermometer so tip is centered in thickest part of beef. Do not add water or cover. Set aside.
- Toss potatoes and shallots with remaining 2 tablespoons oil on rimmed baking sheet; season with salt and ground black pepper, as desired. Turn vegetables, cut-side down. Roast beef in 325 degree F oven for 55 to 70 minutes for medium rare to medium doneness; roast vegetables for 55 to 60 minutes or until potatoes are almost tender.
- Remove roast when meat thermometer registers 135 degrees F for medium rare; 150 degrees F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand for 10 minutes. (Temperature will continue to rise about 10 degrees to reach 145 degrees F for medium rare; 160 degrees for medium.)
- Meanwhile, increase oven temperature to 425 degrees F. Stir vegetables; continue roasting for 8 to 10 minutes or until potatoes are tender and browned.
- Carve roast into slices, season with coarse salt, as desired.
- Serve with roasted vegetables.
Attribution
Recipe and photo used with permission from:
Texas Beef Council