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Horseradish and Herb Crusted Fullblood Wagyu Strip Loin Roast
Prep Time: 45 Minutes
Cook Time: 2 Hours
Difficulty Level: 2
(Levels: 1-5 with 5 being most difficult)
Recipe provided by Chef Melanie Hammericksen
Pull the Fullblood Wagyu strip loin roast from the freezer, and place it into the refrigerator 24 hours before starting this recipe.
PREPARING THE HORSERADISH CREAM
Mix the prepared horseradish and sour cream together.
Refrigerate until needed.
PREPARING THE ROASTING PAN
Preheat the oven to 350°F.
In a large bowl, lightly toss the potatoes and baby carrots with grapeseed oil.
Add a generous amount of kosher salt and freshly ground black pepper, and toss some more.
Place the potatoes and carrots on the bottom of the roasting pan.
Add the smashed garlic cloves over the potatoes and carrots.
Add the 2 ounces of butter, in small pieces, on top of the potatoes and carrots.
Add two whole sprigs of thyme and two whole sprigs of rosemary to the roasting pan.
Place the roasting rack on top of the vegetables.
Heat a large Dutch oven to medium-high heat. Add enough grapeseed oil to coat the bottom of the pan. Heat until almost smoking.
Add in the Fullblood Wagyu strip loin roast, and sear for 5 minutes on each side (note: sear on the meat sides, not the fat cap).
Transfer the roast to a cookie sheet.
PREPARING THE PASTE
In a small bowl, mash together the minced garlic, horseradish, rosemary, thyme, kosher salt, freshly ground black pepper, and melted (not hot) unsalted butter. This is your paste.
Massage the paste generously over the entire Fullblood Wagyu strip loin roast.
COOKING THE FULLBLOOD WAGYU STRIP LOIN ROAST
Place the roast, with the bone side down and the fat side up, on the rack (in the roasting pan).
Put the roasting pan in the oven, and roast for 1 1/2 to 2 hours for a medium-rare (internal temperature of 125°F) finish.
Once the Fullblood Wagyu strip loin roast is 125°F, pull it out of oven and let it rest of 20 minutes.
Put the vegetables back in the oven, and add 1 cup of white wine. Roast at 425°F for 20 minutes.
Season the vegetables with kosher salt and freshly ground pepper after you take them out of the oven.
After the roast has rested for 20 minutes, slice it into 1/2-inch-thick slices.
Serve warm with the roasted vegetables and horseradish cream.
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