Strip Loin Roast with Creamy Watercress and Tarragon Sauce


by: Allicia

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.


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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


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

Nutrition Facts
Strip Loin Roast with Creamy Watercress and Tarragon Sauce

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

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1.  To make the sauce: In a food processor, mince the garlic. Add the watercress and tarragon and process until finely chopped. Add the mayonnaise and sour cream and process until smooth. Add the remaining sauce ingredients and process until evenly distributed. Cover the sauce and refrigerate

2.  Until about 20 minutes before serving.

3.  Trim the roast of any excess fat, leaving a 1/4-inch layer of fat on the top. Allow to stand at room temperature for 20 to 30 minutes before grilling.

4.  In a small bowl, mix together the herbes de Provence, oil, salt, and pepper. Smear the seasonings evenly over the outside of the roast. Sear over Direct High heat until lightly browned, 2 to 4 minutes, turning once [watch for flare-ups]. Move the roast over Indirect Medium heat [keep your grill at 325°F] and cook until it reaches the desired doneness, 45 minutes to 1 hour for medium-rare. Remove from the grill and let rest for 5 to 10 minutes. Cut into thin slices. Serve warm with the sauce.

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