ROAST NEW YORK STRIP LOIN WITH GARLIC-HERB CRUST

New York strip loin, also called top loin ofbeeJ, is a succulent, elegant roast. 
If you want a lot of left­overs (thry are great for sandwiches), use a seven­pound 
roast and multiply the seasonings by 1-1/2. Either way, have your butcher trim 
some of the fat, leaving about 1/3 inch for the best flavor. With this as your 
entree, uncork a Cabernet Sauvignon.
10 SERVINGS

4 garlic cloves
8 fresh sage leaves
4 teaspoons fresh thyme leaves 
4 teaspoons olive oil
4 teaspoons salt
1-1/2 teaspoons ground black pepper

1 4- to 5-pound boneless beef loin New York strip roast, fat trimmed to 1/4 inch

With machine running, drop garlic into proces­sor; blend until finely chopped. 
Add sage, thyme, oil, salt and pepper; process until paste forms.

Pat meat dry with paper towels. Rub meat all over with herb paste. Cover; 
chill at least 3 hours. (Can be made 1 day ahead. Keep nfrigerated.)	

Preheat oven to 450°f Place meat, fat side up, on rack in roasting pan. 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 l40°F for medium, about 40 minutes). 

Remove from  oven; let stand 20 minutes. Cut crosswise into 1/3-inch-thick 
slices. Arrange slices on platter.