The loin yields the most tender and expensive cuts of beef but not the most flavorful. Cuts from the loin require very little work to taste great. A great marinade is the key to a great tasting beef loin
Things You'll Need
- 6 large garlic cloves, peeled
- 1/4 cup Spanish sweet paprika
- 1/4 cup red wine vinegar
- 2 tablespoons olive oil
- 1 tablespoon chopped fresh rosemary
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1 6-pound New York beef loin, all but 1/2 inch fat trimmed
Peel the garlic cloves and crush them. You can do this by placing the cloves in a cling wrap and pounding the cloves with a rolling pin. Alternatively you can use a processor.
Mix the crushed garlic with the paprika, vinegar, oil, rosemary, salt, and pepper. Grind to a thick paste.
Rub paste all over the New York beef loin, wrap it in plastic and then refrigerate it overnight.
Preheat your oven to 450°F then place the loin on a large metal rack in roasting pan.
Roast meat for approximately 15 minutes then reduce the oven temperature to 350°F.
Continue roasting meat until it cooks to the desired taste (rare medium or well done). You can verify this by using a thermometer. If the thermometer inserted into the center registers 125°F then the meat is in a rare state. You can then roast it for 40 minutes longer if you want it thoroughly cooked.
Once it is cooked remove the meat from the oven and cover it loosely with aluminum foil and let rest 20 minutes.
Transfer the meat to a platter then cut into 1/2-inch-thick slices. Your New York beef loin is ready to serve.
Tips & Warnings
- You may use the beef broth to make a gravy. Add 2 teaspoons of water and 2 teaspoons cornstarch in small cup until smooth and whisk into broth. Place pan on a burner over medium-high heat. Whisk until juices thicken, about 3 minutes.
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