Whole Roast Top Loin of Beef with Herb Crust

My family doesn’t eat a lot of beef so it is a treat to have a nice beef roast for Christmas dinner. I can’t remember where I found this recipe but it is fantastic so I wanted to share it with my foodie friends in case you want to give it a try for your Christmas dinner. I apologize that I don’t have a picture of the finished roast but this is so good that I didn’t want you to miss out on it and I won’t be fixing it until Christmas day. I did find a picture of a top loin of beef roast, though, so you can see what the cut looks like. It is the piece of beef from which New York Strip (or Kansas City Strip) steaks are cut. It’s a very tender cut of beef and cooks relatively quickly because of its flat thin shape. I highly recommend that you use a meat thermometer so that you don’t over cook it. I tend to roast it to 135 degrees internal temperature. The ends of the roast will be more done than the center so pieces can be cut to suit everyone’s taste. I am also including the au jus recipe that I use. Between the herbs on the roast and the wine in the sauce you end up with a wonderful au jus!

Whole Top Loin of Beef

Ingredients
1- 8 to 10 lb. whole top loin of beef
balsamic vinegar for brushing

Herb and Garlic Paste
2 T. minced garlic
2 T. chopped fresh thyme
1 T. chopped fresh rosemary
2-3 T. salt
1-2 t. freshly ground pepper
1 T. olive oil

Combine the paste ingredients in a small bowl and set aside.

Au Jus
4 C. beef stock
1 C. red wine
1 lg. shallot, sliced thin

Mix the au jus ingredients together and set aside.

Mix together 1 T. cornstarch with 2 T. cold water. Set aside.

Preheat oven to 450 degrees. Brush the balsamic vinegar all over the roast. Lay it fat side up on a rack in a shallow roasting pan. It must be on a rack so the roast stays out of the au jus. Coat the top, ends, and sides of the roast with the herb paste. Carefully pour the au jus mixture into the bottom of the roasting pan (don’t pour it over the beef). Place the roast in the middle of the oven and roast for 15 minutes. Turn the oven down to 350 degrees and continue roasting for 45-50 minutes more. After about 35 minutes, begin to the check the internal temperature in the thickest part with an instant read meat thermometer. Remove roast from oven when the meat thermometer reads 115-120 degrees for rare meat, 125-130 degrees for med-rare or 130-140 degrees for medium. Cover the roast loosely with foil & let rest for 15-25 minutes so the meat juices and internal temperature can equilibrate. Meanwhile pour the au jus from the roasting pan into a sauce pan and bring to a boil. Stir the cornstarch mixture into the hot au jus. Stir until thickened slightly.

Braised Beef Braciole with Fresh Mozzarella and Basil

Braised Beef Braciole topped with sauce

Ok, ok, ok, this is not something you’d fix after work for dinner. It is definitely too much work for that but this does make a great special occasion dinner!! This is what I made for Ken’s birthday dinner.

In order to make it more manageable the night of the dinner party, I actually did everything except braise the beef the night before. I flattened the flank steak, made the stuffing, stuffed the beef and tied it in a roll. I, then, wrapped it well in plastic wrap so it was ready to brown the next night for the dinner party. Then, while the beef was simmering I prepared the rest of the meal.

I found this recipe in The Best of Fine Cooking: Big Buy which I reviewed a few posts back. If you want to prepare something for a special occasion, this is fantastic!! I served the beef braciole with roasted winter vegetables, salad, a relish tray, and blackberry trifle for dessert.

Ingredients
1 2-lb. flank steak
1 C. shredded mozzarella cheese (fresh if available)
3/4 C. shredded Parmegiano-Reggiano cheese
1/2 C. fine, dry bread crumbs
12 large basil leaves, torn into pieces
1/4 C. olive oil
1 large yellow onion, cut into thin strips
1/2 C. red wine
1 28-oz. can of canned whole tomatoes and their juices, pureed (preferably San Marzano)
1/4 t. crushed red pepper flakes
8 oz. white mushrooms, quartered

Place the flank steak on a large cutting board. Using a chef’s knife slice the steak lengthwise along one side and open it up like a book. Using a meat pounder (I used my French rolling pin), flatten the meat so it’s about 1/4 inch thick. Sprinkle boths sides of the meat with 1 tsp. salt and 1/2 tsp. pepper. For the stuffing, put the Parmigiano, breadcrumbs, and basil in a mini food processor and pulse to combine. Grate the fresh mozzarella and toss with the bread crumb mixture to finish the stuffing. Sprinkle the stuffing over one side of the beef. Slip 5-6 pieces of string under the meat evenly spaced so they are in place and ready to tie once the beef is rolled up.

Pounded out flank steak spread with filling & ready to be rolled and tied

Carefully roll up the beef jelly roll-style with the stuffing mixture inside and with the grain of the beef running lengthwise. Secure the roll with the string you have in place.

Rolled & tied flank steak ready to brown

Heat half the oil in a large Dutch oven over medium-high heat until it’s shimmering hot. Add the beef and cook until it browns and releases easily from the pan, about 3 minutes. Flip and cook the other side until browned, about 5 more minutes. Transfer to a platter.

Add the remaining 2 T. of oil and the onion to the pan and lower the heat to medium. Sprinkle with 1/2 tsp. salt and cook, stirring until the onion wilts completely and turns light brown, about 8 minutes. Add the red wine and cook, stirring until it almost completely reduces (evaporates), about 2 minutes. Add the tomato and red pepper flakes and bring to a boil. Reduce to a gentle simmer and tuck the meat and mushrooms into the tomato sauce. Cover and cook, repositioning the meat occasionally, until the meat becomes tender and cuts easily with a paring knife, about 1 1/2 – 2 hours. Remove the meat from the sauce and place on a cutting board and let rest for 10-15 minutes. Carefully remove the string, thinly slice, and top with the sauce.

Sliced Beef Braciole before being topped with sauce