
Strip Loin Roast with Creamy Watercress and Tarragon Sauce

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This is a succulent, elegant roast. If you want a lot of leftovers (they are great for sandwiches), use a seven-pound roast and multiply the seasonings by 1 1/2. Either way, have your butcher trim some of the fat, leaving about 1/4 inch for the best flavor. With this as your entrée, uncork a Cabernet Sauvignon.
ingredients
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serves: 8-10
1 strip boneless loin roast (4-5 pounds)
2 tablespoon herbes de Provence
2 tablespoons extra virgin olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
SAUCE:
4 large garlic cloves
1 large bunch watercress (about 3 ounces)
1 large bunch tarragon, leaves only
1/2 cup mayonnaise
1/2 cup sour cream
1 tablespoon grated lemon zest
1 tablespoon fresh lemon juice
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Servings Per Recipe: 8
Amount per Serving
Calories: 765
- Total Fat: 61.7 g
- Saturated Fat: 23.5 g
- Trans Fat: 0 g
- Cholesterol: 163.4 mg
- Sodium: 985.6 mg
- Total Carbs: 6.6 g
- Dietary Fiber: 0.7 g
- Sugars: 1.6 g
- Protein: 44.3 g
preparation

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