Beef Loin Roast

• 4–5 lb. boneless beef loin roast (New York Strip)
• 4 cloves garlic
• 8 fresh sage leaves
• 4 tsp. fresh thyme leaves
• 4 tsp. good olive oil
• 4 tsp. salt
• 1.5 tsp. fresh ground black pepper

Run the garlic in a small food processor until it's finely minced, then add the sage, thyme, olive oil, salt, and pepper and process until it's a paste. Alternatively you can mince them and then pound them in a mortar with a pestle.

Pat the roast dry and rub the paste all over. Cover it and refrigerate it for at least 3 and up to 24 hours.

Take the meat out of the refrigerator 1 hour before you want to start cooking.

Pre-heat your oven to 450°F.

Place the roast, fat side up, on a rack in a roasting pan. Put the roast in the oven and cook at 450°F for 15 minutes, then reduce the heat to 350°F and cook until done to your liking.

Test the internal temperature with an instant-read thermometer. Rare is 120°F, and should take about 30 minutes. Medium is 130°F and should take about 40 minutes.

Remove the roast from the oven and let it rest under a foil tent for 20 minutes.

Carve into nice thick slices and serve with roast potatoes, vegetables, and horseradish sauce.