New York Strip Roast Stuffed With Mushrooms & Green Onions


Monday, December 21st 2020, 1:04 pm
By: News On 6


TULSA -

The Cowboy Cook, Jeff Tracy, is back with a savory recipe just in time for Christmas. In today's Cooking Corner, he shows us how to make a New York strip roast stuffed with mushrooms and green onions.

New York Strip Loin Roast

Ingredients:

  1. 4-5 lb boneless strip loin roast (such as Painted Hills Natural Beef)
  2. 1 cup chopped Mushrooms
  3. ½ cup chopped Green onions.
  4. 4 garlic cloves
  5. 4 tsp ground thyme leaves
  6. 4 tsp olive oil
  7. 4 tsp salt
  8. 1½ tsp ground black pepper
  9. 2 Tbsps. Marjoram
  10. 2 Tbsps. Oregano

Directions:

  1. Slice the roast across the backside making a gap that you can fill with the mushroom’s onions and garlic.
  2. Pat meat dry with paper towels. Rub the meat all over with salt, pepper, herbs, and garlic.
  3. Cover and chill for at least 3 hours. (Can be made one day ahead; keep refrigerated.)
  4. Preheat oven to 350 degrees.
  5. Place meat, fat side up, on the rack in roasting pan. Roast meat 15 minutes per pound.
  6. Roast meat until your digital thermometer inserted into the thickest part of meat registers 130 degrees for medium-rare (about 45 minutes), or 140 degrees for medium (about 60 minutes).
  7. Remove from oven, let stand 10 minutes.
  8. Cut crosswise into 1/2 inch thick slices.
  9. This is an ideal roast to decorate. Spread extra parsley around the outside of the platter for a holiday display.


Enjoy! Serve with Au jus and horseradish.

New York strip roasts are normally several dollars less per pound than rib roasts. They are delicious and present well on the plate.

Twice Baked Potato

Ingredients:

  1. 6 large #1 russet potatoes
  2. ¾ cup shredded sharp cheddar cheese
  3. ¾ cup shredded parmesan cheese
  4. ½ cup butter
  5. 1 ½ cup sour cream
  6. ¾ cups half and half
  7. 2 cups cooked, diced bacon
  8. 1/2 cup chopped green onions
  9. salt to taste

Instructions:

1. Pre-heat oven to 375*

2. Wash and slice potatoes in half lengthwise.

3. On a lightly oiled cookie sheet, place potatoes face down and bake until tender.

4. Scoop potato flesh into large bowl and mash by hand.

5. Fold in half and half, butter, bacon, cheeses, salt, and onions. Mix well.

6. Stuff potato shells with mixture. Add extra cheese on top.

7. Place in oven at 375° to reheat for 8-10 minutes or until tops are golden brown.