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Ultimate Napa or Butcher’s Heart Roast Print Email


1 Napa Strip Roast, 3-4 pounds (boneless strip loin)
or
1 Butcher’s Heart Roast, 3-4 pounds (center-cut top sirloin)
2 TBS minced garlic, to taste*
3 TBS Olive Oil, to taste
Tony's Euro-Crust or Tuscan Grill Rub
or sea salt flakes, cracked pepper and mixed herbs
Serving sauce**

Preheat oven to 325 degrees. Remove and discard strings, remove basting fat and set aside. Combine garlic and olive oil and rub over the entire roast, and then season to taste with Tony’s seasoning*. Lay reserved basting fat over top of roast (or substitute with bacon), or for an encrusted finish, do not replace fat.

Roast on a rack, fat-side up, in the center of a preheated oven for 45 minutes and begin taking internal temperatures. Remove from oven at 115-120 degrees for rare, 125-130 for medium rare to medium, and 140 for med to well done.

Rest for 20 minutes before slicing thin and serving with your favorite sauce. Serves 6-8.

Notes: *Garlic lovers can use all the garlic they like, especially if using garlic from a jar. ** For a serving sauce, I suggest Tony’s homemade Au Poivre, Green Peppercorn, or Bordelaise wine reduction sauces, or a drizzle of real Balsamico di Modena. – Chef Mick (michaelangelo) Rosacci
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