"Try this Horseradish and Herb Crusted Fullblood Wagyu Strip Loin Roast recipe at your next family gathering! The Fullblood Wagyu strip loin roast is lightly seasoned before being roasted with potatoes and carrots. Top the juicy, flavorful roast with a horseradish paste to enhance the beef with a peppery spice!"
Horseradish and Herb Crusted Fullblood Wagyu Strip Loin Roast
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Prep time: 45mins
Cook time: 2hrs
Serves or Makes: 8
Recipe Card
ingredients
- 1 Double 8 Cattle Company Fullblood Wagyu Strip Loin Roast
- 2 sprigs Rosemary (whole)
- 2 sprigs Thyme (whole)
- 1 pound Peeled Baby Carrots
- 2 pounds Baby New Potatoes (scrubbed)
- 4 Garlic Cloves (smashed)
- ounce Butter
- Kosher Salt (to season)
- Freshly Ground Black Pepper (to season)
- Grapeseed Oil
- 1 cup Dry White Wine
ingredients
Paste
- 1/3 cup Prepared Horseradish
- 2 sprigs Rosemary (leaves removed and minced)
- 3 sprigs Thyme (leaves removed and minced)
- 1/21 cup Kosher Salt
- 1/4 cup Freshly Ground Black Pepper
- 1/2 cup Unsalted Butter (melted)
- 5 Garlic Cloves (minced)
ingredients
Horseradish Cream
- 1/4 cup Prepared Horseradish
- 1 cup Sour Cream
Method
Step 1
FIRST STEP Pull the Fullblood Wagyu strip loin roast from the freezer, and place it into the refrigerator 24 hours before starting this recipe.
Step 2
PREPARING THE HORSERADISH CREAM Mix the prepared horseradish and sour cream together. Refrigerate until needed.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
FINAL STEPS 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. Enjoy!