Black Angus Striploin Roast With Garlic Crust Recipe

A spectacular, succulent beef striploin rubbed with a fragrant paste of crushed garlic, fresh sage, thyme, and cracked black pepper. Roasted to tender, medium-rare perfection under a golden, aromatic crust and served sliced with crisp roasted potatoes and vibrant mixed vegetables, this luxurious centerpiece delivers bold, timeless flavour for a truly memorable Sunday feast.

Ingredients

• 2kg striploin

• 4 garlic cloves

• 8 fresh sage leaves

• 4 teaspoons fresh thyme leaves

• 4 teaspoons olive oil

• 4 teaspoons salt

• 1½ teaspoons ground black pepper

Instructions

1. Use a blender to make preparation easier, with machine running, drop garlic into the processor, blend until finely chopped. Add sage, thyme, oil, salt & pepper, process until paste forms.
2. Pat meat dry with paper towels. Rub meat all over with herb paste. Cover, chill at least 3 hours. (Can be made 1 day ahead. Keep refrigerated.)
3. Preheat oven to 450°F. Place meat, fat side up, on rack in roasting pan. Roast meat 15 minutes. Reduce oven temperature to 350°F. Roast meat until instant-read thermometer inserted into thickest part of meat registers 130°F for medium-rare, about 35 minutes (or 140°F for medium, about 40 minutes). Remove from oven, let stand 20 minutes. Cut crosswise into ⅓-inch-thick slices. Arrange slices on platter.
4. Serve with a range of mixed vegetables and roasted potatoes.