Parmesan-Crusted Strip Roast
Courtesy of The Beef Checkoff
Servings: 6
Prep Time: 30 Min.
Cook Time: 1 Hr. 45 Min.
Prep Time: 30 Min.
Cook Time: 1 Hr. 45 Min.
What you need:
* 1 beef top loin (strip) roast (about 3 to 4 lb.)
* 1/2 c. grated Parmesan cheese
* 1/4 c. chopped fresh parsley
* 3 Tbsp. minced shallots
* 1/2 c. panko or rustic bread crumbs
* salt and pepper
* 1/2 c. grated Parmesan cheese
* 1/4 c. chopped fresh parsley
* 3 Tbsp. minced shallots
* 1/2 c. panko or rustic bread crumbs
* salt and pepper
What to do:
1. Preheat oven to 325°F. Combine cheese, parsley and shallot in food processor; process until finely ground. Transfer to medium bowl; stir in panko. Press panko mixture evenly onto all surfaces of beef roast.
2. Place roast, fat-side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-1/2 hr. for medium rare; 1-1/2 to 1-3/4 hr. for medium doneness.
3. Remove roast when meat thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10-15 min. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
4. Carve roast into slices; season with salt and pepper, as desired.
* Nutrition information per serving (1/6 of recipe)
* Cook's Tip: To make rustic bread crumbs, place torn baguette or bread in food processor or blender container. Cover; pulse on and off, to form medium-sized crumbs.
* Recipe Courtesy of The Beef Checkoff
2. Place roast, fat-side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-1/2 hr. for medium rare; 1-1/2 to 1-3/4 hr. for medium doneness.
3. Remove roast when meat thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10-15 min. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
4. Carve roast into slices; season with salt and pepper, as desired.
* Nutrition information per serving (1/6 of recipe)
* Cook's Tip: To make rustic bread crumbs, place torn baguette or bread in food processor or blender container. Cover; pulse on and off, to form medium-sized crumbs.
* Recipe Courtesy of The Beef Checkoff
Nutritional information:
Calories: 366; Total Fat: 13g; Saturated Fat: 5g; Cholesterol: 140mg; Total Carbs: 6g; Fiber: 1g; Protein: 53g; Sodium: 217mg;