- 4 garlic cloves
- fresh sage leaves
- 3 teaspoons fresh thyme leaves
- 4 teaspoons GM free Cold pressed Canola Oil Original
- 4 teaspoons salt
- 1½ teaspoons ground black pepper
- 1 (4- to 5-pound) boneless beef Black Angus Striploin MB 3+
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 the Black Angus Striploin MB 3+ all over with herb paste. Cover; chill at least 3 hours. (Can be made 1 day ahead. Keep refrigerated.)
Preheat oven to 450°F. Place meat, fat side up, on rack in roasting pan. Roast meat 15 minutes. Reduce oven temperature to 350°F. Roast meat until instant-read thermometer inserted into thickest part of meat registers 130°F for medium-rare, about 35 minutes (or 140°F for medium, about 40 minutes). Remove from oven; let stand 20 minutes. Cut crosswise into ⅓-inch-thick slices. Arrange slices on platter.