This is the biggest bang for your holiday feast buck – very little work and high-impact presentation.
The beef should sit with its rub for a day or two before roasting. The meat is slow-roasted first then quickly seared just before removing from the oven. Allow time to let the meat rest an hour before carving as well – man, can you be lazy! You can read a book over the two days it takes to make this mostly hands-off meal.
Lou, a viewer from Staten Island, New York, recently shared his favorite post-Thanksgiving leftover recipe with Rach — and she loved his video so much that she invited him to come cook this recipe with her on the show!
Rach likes to serve this with her Colossal Shrimp Cocktail.
- One 4-5 pound New York strip loin roast, no more than ¼-inch fat cap, untied
- Kosher salt and coarse black pepper
- 1 bulb garlic, 6-8 cloves, grated or finely chopped
- 1 tablespoon granulated onion
- 3 tablespoons finely chopped thyme
- 3 tablespoons finely chopped rosemary
- 1/3 cup extra-virgin olive oil (EVOO)
- 3 tablespoons butter
- 1 large shallot, minced
- 4 cloves garlic, minced
- 3 tablespoons flour
- 3 cups beef bone stock, or 2 cans beef consommé
- 1/3 cup brandy
- A few sprigs thyme
- 1 cup crème fraiche
- 2 tablespoons prepared horseradish
- 2 teaspoons lemon juice
- 2 teaspoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/4 cup minced chives
- 4-5 cups upland cress or watercress, trimmed (2 large bunches)
- French bread, cut into 4-6 inch lengths, or fancy French rolls, split and warmed, or other warm rolls of choice
- Caper berries and cornichons
- Warm, butter-sautéed small radishes with salt and finely chopped chives and parsley, buy 1 bunch per 4 guests for the radishes
For the roast, score the fat cap (do not cut into beef) in a shallow crosshatch pattern ½-3/4 inches apart. Season the beef liberally all over with Kosher salt and coarse black pepper. Combine the garlic, onion, thyme, rosemary and EVOO into a paste and rub into the fat cap. Wrap and refrigerate the meat for 24-48 hours.
Preheat oven to 200˚F. Remove meat from refrigerator. Unwrap and place roast on a wire rack over a foil-lined rimmed baking sheet. Roast the meat, fat cap up, on center rack about 2 hours to 110˚-115˚F on thermometer. Raise heat to 450˚F and brown the fat for 15 minutes, thermometer should be at 120˚-125˚F. Remove the roast and let stand uncovered for an hour.
For the horseradish sauce, mix ingredients together.
For the jus, in a small pot, melt the butter, add shallot and garlic and cook until fragrant. Whisk in flour and cook until fragrant. Add in stock, brandy and thyme and whisk until combined. Simmer the jus until thickened.
Thinly slice the beef to serve. Serve with bread, horseradish sauce, cress and jus.