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Garlic, Mustard and Rosemary Crusted Strip Loin Roast with Jus

6 servings


No Added Sugars

Nutritional Facts Per Serving

48.2 g
2.8 g
0.4 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 479
  • Fat 27.4 g
    • Saturated   11.2 g
    • + Trans 
  • Cholesterol 119 mg
  • Sodium   347 mg
  • Carbohydrate 2.8 g
    • Fibre   0.4 g
    • Sugars  
  • Protein 48.2 g
    • Vitamin A 6 %
    • Vitamin C 0 %
    • Calcium 4 %
    • Iron 36 %


Preheat oven to 450 Degrees F. Place beef, fat side up, in a medium-sized roasting pan. Combine mustard, herbs and garlic in a bowl. Brush mixture on the beef; season with salt and pepper. Roast 20 minutes; lower the oven to 325 Degrees F. Now cook roast to the desired doneness, allowing 30 to 40 minutes more cooking time for rare; 40 to 50 minutes for medium rare to medium. (Use an instant-read meat thermometer to gauge doneness. A rare roast is done at 120 Degrees F; medium-rare will be 125 Degrees F to 130 Degrees F.)

Set roast on a plate, tent with foil and rest 10 minutes before slicing.

To make the jus, set roasting pan over medium-high heat. Add wine, bring to a simmer, and scrape the bottom of the pan to lift off the tasty brown bits. Add the stock and simmer a few minutes more. Pour jus into a sauceboat and serve with the beef.

Note: Herbes de Provence is a French-style blend of dried herbs. You can buy it in the bottled spice and herb aisle.

Serving Suggestions

Serve the roast with some tasty side dishes you create from recipes in our collection, such as Leek and Red Potato Mashers, Candied Carrots and Parsnips, and Green Beans with Walnuts and Blue Cheese.

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