Ingredients
* 4 garlic cloves
* 8 fresh sage leaves
* 4 teaspoons fresh thyme leaves
* 4 teaspoons olive oil
* 2-4 teaspoons salt (depending on how salty you like your food)
* 1 1/2 teaspoons ground black pepper
* 1 (4-5 lb) boneless beef roast, loin new york strip, fat trimmed to 1/4 inch
Directions
1.With machine running, drop garlic into processor; blend until finely chopped.
2.Add sage, thyme, oil, salt and pepper; process until paste forms.
3.Pat meat dry with paper towels.
4.Rub meat all over with herb paste.
5.Cover; chill at least 3 hours. (Can be made 1 day ahead. Keep refrigerated.).
6.Preheat oven to 450°F
7.Place meat, fat side up, on rack in roasting pan.
8. Roast meat 15 minutes.
9.Reduce oven temperature to 350°F and continue roasting until your meat
thermometer reads;
120 - 125 degrees for rare (about 30 minutes)
125 - 130 degrees for medium-rare (about 35-40 minutes)
135 - 140 degrees for medium (about 40-50 minutes)
11.Remove from the oven, tent the roast loosely with foil and let stand 15-20
minutes before slicing
12.Using a sharp carving knife, slice the roast into desired thicknesses (desired
number of portions)
13.Arrange slices on platter.
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