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Here are cooking instructions that I followed to prepare my Petite Loin Select Strip Fillet Roast and it came out delicious! Talk about comfort food!
•1 1/2 to 2 pounds boneless top sirloin petite roast
•1 tsp olive oil
•1 tsp fresh thyme
•3/4 tsp Kosher salt
•1/2 tsp dried minced garlic
•1/4 tsp black pepper
•1/4 tsp cayenne pepper
•1/4 tsp white pepper
For the au jus:
•1 1/2 cups beef stock
•1 clove garlic, peeled but left whole
•1/4 tsp black pepper
•sprig of fresh thyme (optional)
Arrange one rack to be in the center position in the oven and pre-heat to 450 degrees. Lightly oil the bottom of a medium, flameproof roasting pan and roast the meat for 15 minutes. One of the recipe sites I found suggested the door of the oven remain open a bit while browning at the high heat. (I usually do this when roasting myself and did with this recipe.)
After the meat has roasted for 15 minutes, reduce the heat to 350 degrees and move to a lower shelf.
Continue to roast the strip fillet roast until an instant-read thermometer inserted into the center of the meat registers 130 to 135 degrees, about 50 to 60 minutes.
When the roast is done, transfer it to a cutting board and let rest for 20 minutes while it continues to cook. Cutting the meat too early will allow all of the flavorful meat juices to escape.
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