Popular
Latest From the Show
How To Make Roast Beef with Shallot Jus, Horseradish Sauce, Wate…
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
With very little work and high-impact presentation, this crowd-pleasing meal is the biggest bang for your buck.
The beef should sit with its rub for a day or two before roasting. The meat is slow-roasted first then quickly seared just before removing from the oven. Allow time to let the meat rest an hour before carving as well – man, can you be lazy! You can read a book over the two days it takes to make this mostly hands-off meal.
Lou, a viewer from Staten Island, New York, shared his favorite leftover recipe with Rach — and she loved his video so much that she invited him to come cook this recipe with her on the show!
Rach likes to serve this with her Colossal Shrimp Cocktail.
Ingredients
For the Lazy Roast Beef Loin:
- One 4-5 pound New York strip loin roast, no more than ¼-inch fat cap, untied
- Kosher salt and coarse black pepper
- 1 bulb garlic, 6-8 cloves, grated or finely chopped
- 1 tablespoon granulated onion
- 3 tablespoons finely chopped thyme
- 3 tablespoons finely chopped rosemary
- 1/3 cup extra-virgin olive oil (EVOO)
For the Jus:
- 3 tablespoons butter
- 1 large shallot, minced
- 4 cloves garlic, minced
- 3 tablespoons flour
- 3 cups beef bone stock, or 2 cans beef consommé
- 1/3 cup brandy
- A few sprigs thyme
For the Cold Horseradish Sauce:
- 1 cup crème fraiche
- 2 tablespoons prepared horseradish
- 2 teaspoons lemon juice
- 2 teaspoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/4 cup minced chives
To serve:
- 4-5 cups upland cress or watercress, trimmed (2 large bunches)
- French bread, cut into 4-6 inch lengths, or fancy French rolls, split and warmed, or other warm rolls of choice
Serving suggestions:
- Caper berries and cornichons
- Warm, butter-sautéed small radishes with salt and finely chopped chives and parsley, buy 1 bunch per 4 guests for the radishes
Yield
Serves: 8 to 10
Preparation
For the roast, score the fat cap (do not cut into beef) in a shallow crosshatch pattern ½-3/4 inches apart. Season the beef liberally all over with Kosher salt and coarse black pepper. Combine the garlic, onion, thyme, rosemary and EVOO into a paste and rub into the fat cap. Wrap and refrigerate the meat for 24-48 hours.
Preheat oven to 200˚F. Remove meat from refrigerator. Unwrap and place roast on a wire rack over a foil-lined rimmed baking sheet. Roast the meat, fat cap up, on center rack about 2 hours to 110˚-115˚F on thermometer. Raise heat to 450˚F and brown the fat for 15 minutes, thermometer should be at 120˚-125˚F. Remove the roast and let stand uncovered for an hour.
For the horseradish sauce, mix ingredients together.
For the jus, in a small pot, melt the butter, add shallot and garlic and cook until fragrant. Whisk in flour and cook until fragrant. Add in stock, brandy and thyme and whisk until combined. Simmer the jus until thickened.
Thinly slice the beef to serve. Serve with bread, horseradish sauce, cress and jus.
More Info
