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New York Strip Roast with Garlic & Thyme

6 Pound New York Strip Roast, Boneless

1 Onion, Large diced course

4 or 5 Garlic Cloves

6 to 7 Sprigs Fresh Thyme

6 Tablespoons Butter

Pinch of Nutmeg

Salt & Pepper to taste

3 or 4 Bay Leafs

1/4 Cup or so of Brandy

Glug or two of Olive Oil

Preheat Oven to 450 degrees.

Place the Beef, fat side up in a large roasting pan, which you’ve glugged the Olive Oil into and swirled

Make 5 or 6 One inch ‘pockets’ in top of Roast, Stuff each with a clove of Garlic and a Tablespoon of Butter

Pour the Brandy over the top, allowing it to drip down the sides

Sprinkle Salt, Pepper, Nutmeg over all, Scatter with Onions & Sprigs of Thyme & Bay Leaf

Place in over, Roast for 15 minutes at 450 degrees

Lower temp to 350 degrees and continue roasting for about 75 to 90 minutes

300/ 325 degrees with a meat thermometer for Rare/ Medium Rare

Remove from Oven and let rest at least 30 to 45 minutes before slicing.

I was starving so sliced it way too soon, thus the crap way it looks in the photos.

Serve with Saffron Rice with Almond & Green Apple and Crisp Sautéed Carrot with Thyme & Butter

 

Rare New York Strip, Saffron & Almond Rice, Carrot & Thyme.

Rare New York Strip, Saffron & Almond Rice, Carrot & Thyme.

 

Rare New York Strip, Saffron & Almond Rice, Carrot & Thyme.

Rare New York Strip, Saffron & Almond Rice, Carrot & Thyme.

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