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 450F.

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