Friday, May 21, 2010
Quick Herb Rubbed Boneless Beef Top Loin Roast
A simple dry rub of fresh herbs... thyme, sage and rosemary, sea salt, fresh cracked pepper and a splash of olive oil to hold it together, applied to roast 6 hours before roasting. Roast is removed from refrigeration 90 minutes before roasting, spuds, carrots and onions accompany the roast in a well preheated 450 oven for 15 minutes, temp is reduced to 350 for remaining cooking time of 30 minutes-ish...use your trusty meat thermometer for best results.
For more on roast beast technique click here