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Slow-Roasted Beef Strip with Herb Crust

The secret ingredient in the crust is the anchovies. They add amazing flavor without being at all fishy. The make-ahead crust for this holiday-ready slow-roasted beef strip roast offers incredible flavor depth with less than 15 minutes of prep time.

Serves 6
Ready in 90 mins
Prep time 15 mins
Cooking time 75 mins
507 calories per serving


> 1/2 red bell pepper
> 1 clove garlic
> 1/2 cup grated Parmesan cheese
> 4 anchovy fillets
> 1/2 cup basil
> 2 tbsp olive oil
> 1/3 cup polenta or cornmeal
> 1 large egg, lightly whisked
> 1 (2 -3 lb) beef strip roast


Preheat the oven to 325°F. Place the bell pepper, garlic, Parmesan, anchovies, basil, and olive oil into the bowl of a food processor and blend until smooth. Mix with the polenta.
Pat the roast dry with paper towels, place in a roasting pan, and brush with the egg. Spread the herb-polenta mixture on the top and sides of the roast and press it onto the flesh. Loosely tent the roast with aluminum foil. (Do not tightly cover, or the crust will brown.)
Roast in the middle of the oven for 1 hour to 1 hour and 15 min., or until an instant read thermometer reads 145°F (medium rare). Remove meat from the oven, and let rest for 10 min., covered. Cut into slices and serve immediately.

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