New York Strip roast with garlic and herbs served with a creamy mustard sauce is a divine date night meal or for a family!
It's not often that we enjoy beef in our house. Usually for a special occasion or holidays.
I mean let's face it, it can get expensive to feed a family of 6 with a nice roast, unless of course it's on sale. That's when I stock up and buy at least 2 or 3!
I actually had a great sale at my local supermarket for this NY strip roast. It was 6.99 a pound and on sale for 4.99 if you bought $25 worth of groceries. SO yes, I bought 2.
The first time I made this yummy herb and garlic crusted roast was actually for Christmas Day with my parents and brother. It was so incredibly tasty and a nice treat for us.
The creamy mustard sauce is the perfect complement to this beef. Just the right amount of tang for me. Hubby thought I should have added some horseradish sauce but I didn't want it too spicy for the kids so I skipped that. Feel free to taste and adjust as you like.
The hubby pulled my first roast out at 140 degrees internal temp and I must say, I'm not into too much pink but I don't like dry meat either. It was too done for me. The second time I made this I cooked it just until 130 degrees internal temp and gave it some time to rest before carving.
Melted in my mouth.
And if you follow my direction it will be melting in your mouth too..
Here it's topped with some creamy mustard sauce and a drizzle of the juices from the pan. Succulent!
Other Recipes you might enjoy:
NY Garlic Herb Strip Roast with Mustard Cream Sauce
Ingredients
- 5 pounds New York Strip loin roast boneless
- 2 tablespoons butter softened
- 1 tablespoon extra virgin olive oil
- 2 garlic cloves minced
- 1 tablespoon fresh rosemary
- 1 tablespoon fresh sage
- 2 teaspoon sea salt
- 1 teaspoon pepper
Mustard Cream Sauce
- 1 cup sour cream
- ¼ cup stone ground mustard
- 2 tablespoons fresh lemon juice
- sea salt to taste
Instructions
- Place beef fat side up in a 9 by 13 roasting pan.
- Let beef stand at room temperature for one hour.
- Preheat oven to 450 degrees.
- In a small bowl mix the butter, oil and seasonings together.
- Spread mixture all over the meat. (this can be done one day ahead, covered and refrigerated until ready).
- Roast for 20 minutes then reduce temperature to 350 degrees.
- Place thermometer in thickest part of roast.
- Internal temperature should be 130 degrees for medium rare.
- Allow meat to rest 15 minutes before slicing and serving.
- Serve with Mustard sauce.
Notes
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
Paula - bell'alimento
Now this is a meal worthy of Valentine's Day! You had me at garlic and herb. Swoon.
Amanda @ The Kitcheneer
this roast looks absolutely elegant and more than suitable for a special occasion! This is our favorite cut! I usually make this for my husband as a treat! I'm loving the mustard cream sauce on this!
Anita
We try not to eat too much meat in our household too, but your roast definitely looks worth it!
Lana | Never Enough Thyme
Beef is a real favorite in our house. I really love the herb crust and mustard sauce in this recipe! Delicious!
Bea
The bill adds up for four as well and I also always try to stock up when our favorite meats are on sale 🙂
I love your recipe for this delicious roast and know that it would a hit in this house as well.
Erin@TexanerinBaking
Garlic crusted?! That sounds incredible. And you know what drives me crazy? They don't have the same cuts of beef (or anything) over here. I always wonder what they're doing with the rest of the cow! No brisket, skirt steak, roasts, and so much more. It's bizarre.
Claudia K
I really enjoy your website. I am a senior and I find the print difficult to read. Far too pale! Could you please darken it . To read it without straining, I have to copy the recipes to Word on my computer and change the font, etc. Thanks, Claudia