New York Strip Roast with Brandy Aus Jus

• Meat

  • 1 4 pound new york strip

• Produce

  • 10 cloves Garlic
  • 1 Root vegetables
  • 1 bunch Thyme, fresh leaves

• Canned Goods

  • 4 cups Beef stock

• Baking & Spices

  • 1 Black pepper
  • 1 Kosher salt

• Oils & Vinegars

  • 3 tbsp Olive oil

• Beer, Wine & Liquor

  • 1/2 cup Brandy

Found on amindfullmom.com

Description

Ingredients

• 1 4 pound New York Strip Roast (I do 2.5 pounds myself)
• 10 cloves of garlic, divided
• 1 bunch of fresh thyme leaves, divided
• kosher salt
• black pepper
• 3 tablespoons olive oil
• 4 cups beef stock
• ½ cup Brandy
• Root Vegetables, if desired (cut into 1 inch chunks)

Directions

• Day or two before meal: With machine running, drop 6 garlic cloves into processor; blend until finely chopped. Add 2 tablespoons thyme leaves, oil, 4 tablespoons salt and 2 tablespoons pepper and process until paste forms.
• Pat meat dry with paper towels. Rub meat all over with herb paste. Cover; chill at least 12 hours and up to 48 hours.
• Allow meat to come to room temperature while oven heats to 450.
• Prepare the aus jus by bringing the beef stock, 2 teaspoons salt, 2 teaspoons pepper, 4 fresh thyme stems, 4 cloves of peeled garlic and the brandy to a boil. Reduce to simmer until New York Strip is ready.
• Place meat, fat side up, on rack in roasting pan (or over roost vegetables).
• Roast meat 15 minutes. Reduce oven temperature to 350°F. Roast meat until instant-read thermometer inserted into thickest part of meat registers 130°F for medium-rare, about 35 minutes (or 140°F for medium, about 40 minutes).
• Remove from oven; let stand 20-30 minutes.
• Serve with aus jus on the side for dipping.