Garlic, Mustard and Rosemary Crusted Strip Loin Roast With Jus

Prep time: 10min
Total time: min
Makes: 6 servings
3 lb
strip loin roast
1/3 cup
whole grain Dijon mustard
1 tsp
herbes de Provence (see note)
2 to 3
medium garlic cloves, minced
salt and freshly ground pepper to taste
3/4 cup
red wine
2 1/4 cups
low sodium beef stock
% Daily Value
27.4 g
saturated fat
2.8 g
48.2 g
119 mg
0.4 g
347 mg


  1. 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.)

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

  3. 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.