Roasted New York Strip Loin with Garlic

Roast New York Strip Loin with Garlic

Servings: Makes 10 servings

New York strip loin, also called top loin of beef, is a succulent, elegant roast. If you want a lot of leftovers (they are great for sandwiches)


  • 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 refrigerated.)


Chocolate Covered Chocolate Tart

What an Aphrodisiac, perfect for Valentines Day

Roast New York Strip Loin with Garlic

Servings: Makes 8-10 servings

Total Time: 2 ¾ hrs.


A triple layer of crumbly crust, a truffle-like interior, and an almost patent-leather-shiny glaze make this tart the chicest take on chocolate we”ve come across in a long time


For Crust-

  • 9 (5 x inch) Chocolate Graham Crackers (Not Chocolate Covered)
  • 5 tablespoons unsalted butter, melted
  • 1/4 cup sugar

For Filling-

  • 1 1/4 cups heavy cream
  • 9 ounces bittersweet chocolate (not more than 65% cacao if marked), chopped
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt

For Glaze-

  • 2 tablespoon heavy cream
  • 1 3/4 ounces bittersweet chocolate, finely chopped
  • 1 teaspoon light corn syrup
  • 1 tablespoon warm water


  • a 9-inch round fluted tart pan (1 inch deep)

Grocery List:

bittersweet chocolate 1 3/4 ounces
bittersweet chocolate (not more than 65% cacao if marked), chopped 9 ounces
large eggs 2
light corn syrup 1 teaspoon
pure vanilla extract 1 teaspoon
salt 1/4 teaspoon
sugar 1/4 cup
Crackers and Snacks
chocolate graham crackers (not chocolate-covered) 9 – 1 cup
warm water 1 tablespoon
heavy cream 1 1/4 cups
heavy cream 2 tablespoons
unsalted butter 1/2 stick
unsalted butter 1 tablespoon


Make crust:
Preheat oven to 350°F with rack in middle.

Stir together all ingredients and press evenly onto bottom and 3/4 inch up side of tart pan. Bake until firm, about 10 minutes. Cool on a rack 15 to 20 minutes

Make filling:

Bring cream to a boil, then pour over chocolate in a bowl and let stand 5 minutes. Gently stir until smooth. Whisk together eggs, vanilla, and salt in another bowl, then stir into melted chocolate.

Pour filling into cooled crust. Bake until filling is set about 3 inches from edge but center is still wobbly, 20 to 25 minutes. (Center will continue to set as tart cools.) Cool completely in pan on rack, about 1 hour.

Make glaze:

Bring cream to a boil and remove from heat. Stir in chocolate until smooth. Stir in corn syrup, then warm water

Pour glaze onto tart, then tilt and rotate tart so glaze coats top evenly. Let stand until glaze is set, about 1 hour.

Cooks” note: Tart is best the day it is made but can be made, without glaze, 1 day ahead and chilled. Bring to room temperature before glazing.

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