Rub olive oil on outside of the strip loin and coat with the Roasters Exchange Rub. Place in hotel pan and refrigerate overnight. This will allow the rub’s flavor to set into the strip loin.
Preheat oven to 400°F, and transfer strip loin to roasting pan.
Cook for 30 minutes then reduce heat to 365°F, cover pan, and continue to cook for 1-2 hours until internal temperature reaches 150°F.
Remove from oven and allow to rest for 25 minutes before carving.
On a plate put a 2 oz portion of horseradish crème fraiche. Slice the strip loin and place a 4 oz portion on top of the horseradish crème fraiche. Top with shaved parmesan and finish with micro greens then serve.
12 lb Dominion® Strip Loin, fat lip removed
1 pt Horseradish Crème Fraiche
2 cups microgreens
2 tbsp Roma® Oil, Olive
2 cup Roma® Cheese, Parmigiano Reggiano, shaved
1 cup Roasters Exchange® Coffee Rub
Roasters Exchange Coffee Rub
Combine all of the ingredients and store in an airtight container.
2 tbsp black pepper
1/4 cup cocoa powder
3 tbsp garlic, powder
3 tbsp onion powder
2 tbsp oregano, dried
1 cup Roasters Exchange® Coffee Grinds
1 tbsp rosemary, dried
1 tbsp salt, sea
Horseradish Crème Fraiche
Combine all of the ingredients in a bowl.
Cover the bowl with cheese cloth. Place in a warm (70°F) draft free area of the kitchen. Allow to sit for 14-16 hours.