How to Make Incredible Beef Top Loin Roast

[Music] roast beef and potatoes served together on a plate that's classic roast beef and potatoes cooked together in the same pan that's a challenge but dan's here he's the king of roast beef and potatoes and he's going to show us a great way to make this happen i'm going to make it happen i promise we're going to start with a top loin roast which is super beefy great for the holidays so the first thing i'm going to do is pat it dry so this is a five to six pound top loin roast okay we got our strip steaks from here to killer killer roast so i'm going to flip this over you can see this kind of side chain right here right we're going to cut it off and put it to good use in our recipe okay great and then i'm going to rotate it and i'm also going to take off this side usually has a bit of fat right here and i'm going to take that off as well we're going to trim it up so that it's a gorgeous even rectangle we know that even things cook really evenly and that's what we're after and then i'm going to cut these scraps into one inch pieces all right so i'm going to transfer these scraps to a bowl and we're going to refrigerate that along with the roast okay we've got a little more work to do on this guy here and what we're going to do now is cross hatch it that's going to do a couple of things it's going to access the meat for us so we can get salt onto it gotcha which is great it's also going to allow more fat to render as we cook and you get these crispy little edges on all of those cuts so i'm going to do about half inch apart about a quarter inch down we're going to hit the meat but not go into it great now i'm just going to rotate and go in the other direction a little diamond cut action yes so we're going to season this up now and i have two tablespoons of kosher salt and a teaspoon of ground black pepper just going to do a little combo and time to season make it rain dan and so on this side where we have these nice cuts now i'm gonna try and work it in really rub it down to the meat great other side all right and that is the last of that now i'm going to use the old uh clean up your board with the beef technique i love the beef sponge yup just pick up all of that salt that came off the sides perfect okay so now we're going to wrap this in plastic transfer this to my baking sheet and i'm also going to wrap up my scraps perfect and so i'll refrigerate that for at least six hours and up to 24 hours takes a long time for salt to make its way into the meat and we want to be really evenly seasoned okay so dan's using a top loin roast let me show you where it is on the cow it's right here this is also known as the short loin and the top loin is guess where up here at the top right along the back now this is also the cut that you can get strip steaks from sometimes it's called a strip roast and it's a beautiful cut of meat it's got a nice fat cap on top lots of connective tissue marbling and juicy juicy beefy flavor it's actually comparable to prime rib but it's four dollars less per pound so when the holidays come around go check out the top loin roast okay so now it's time for my favorite part which is the potatoes and they're gonna basically steal the show with this whole recipe so i'm gonna start with five pounds of yukon gold potatoes they're creamy and buttery and they're going to get insanely tender and they suck up all the juices in this recipe so first i'm going to peel okay i'm going to trim the bottom quarter inch from both sides but we're going to leave these really big i'm just going to go right in half like this and that's it so we have a really nice brownable surface big roast big potatoes so then we're gonna season these up i have a two teaspoons of kosher salt and a teaspoon of pepper do a little mix on these again okay great those are all seasoned up before they go into the pan we're gonna take care of our beef here all right so i've got my roasting pan here with a quarter cup of vegetable oil on the bottom take my gorgeous roast it's going to go fat side down right in the center all right now the scraps if we browned this and roasted this to get all the juices out of it so they could get into the potatoes this thing would be leathery and dried out right these scraps i can completely obliterate we're not going to eat them so i can use them to get tons of fun and then extract a lot of that into a great jew so i'm just going to sprinkle these around okay great so now i'm going to turn my heat on to medium and we're going to cook this for about 8 to 12 minutes until that fat cap is gorgeously browned we're going to flip it over and get the other side and these scraps all the while will get nice and dark some beautiful browning you see the scraps are looking really good but the most gorgeous thing is this row so i haven't touched it to this point yet it's just been on that fat cap side down so we're gonna do a flip here and you'll get to see just how gorgeous ah yes a cap has become so that cross hatching you can see the big value to it now so we're gonna let this go again the scraps are gonna keep browning we're gonna get some good browning on the bottom here probably about six to ten minutes all right so i'm going to turn the heat off we've got such good browning all over i know it looks like we should be able to eat it now we're going to wait a little bit longer that crackling on top looks beautiful so good so i'm going to transfer the roast out over here to a plate set that aside and i've got a slotted spoon in my saucepan over here we're going to take the scraps out get them into here and then we're going to use them to extract into a really beautiful sauce love this idea okay so now finally the first time that potatoes and beef are going to meet in this recipe we have lots of great rendered beef fat here and we have these gorgeous potatoes with a flat side on them so they're going to go cut side down into the fat okay so now it's time to get some really beautiful browning on the bottom of these potatoes so i'm going to turn the heat back to medium i'm going to let these go i'm not going to flip them but i can check them every now and then with some tongs to see how we're doing we're looking for really good browning around the outside and that's going to take about 15 to 20 minutes so it's been 20 minutes let's check out one of our potatoes now sometimes they stick a little bit at this stage so you don't want to pry them off but if they come loose you can check really easily and that is gorgeous browning it's not fully browned all over but there's going to be more time for that so i'm going to turn off the heat at this point and then remove it from the heat let it cool down just a touch this is when we finally get our roast and our potatoes together we've been wanting that for a while but here's the thing is we want to cook that roast really low and slow right so we get medium rare meat from edge to edge really nice and juicy potatoes if you cook them at that low rate they never fully soften no no we're solving that problem by using a sheet of foil we're going to press right onto the surface trap steam in there which is going to be key and the roast is going to be sitting on top okay great so that's gonna trap a ton of steam in there help those potatoes cook but we want some of the juices from the roast to drip down in there so we're just gonna poke five holes right in the middle so our roast is gonna go right in the center we're gonna go into a 300 degree oven which is nice and low but it's going to get really steamy and cook those potatoes through perfectly this is going to take about an hour and a quarter and we're looking for 115 degrees in the center so now it is time to go back to our scraps and we're going to build a really intense sauce out of this that's gonna help season those potatoes really nicely so we're looking for all kinds of beefy stuff here we've got our scraps we've got five cups of beef broth and we're gonna add some aromatic quality to this with six sprigs of thyme and two sprigs of rosemary these are classic flavors for potatoes and beef it's awesome we're also going to bump up the unctuous quotient a little bit with some powdered gelatin so gelatin we know adds tons of viscosity and richness to broth and so this is two tablespoons of unflavored gelatin so it's going to cling to the beef later on and then four cloves of garlic that we just smashed lightly so i'm going to bring this up to a boil over medium high heat and then reduce it to a simmer and we'll go for about 15 minutes just to extract as much as we can out of those scraps all right beautiful that smells good it smells great all right so we're going to strain it off those scraps have given up a lot of good beefiness and we'll just press on those solids get as much as we can out we're looking for four cups now if you end up with a little bit less you can add water to get back up to that but this looks perfect beautiful all right i'm going to take this out and if you wouldn't mind popping that up to 500 degrees okay all right so we're looking for 115 degrees in the center of this roast and that is perfect got it all right we'll transfer our roast over to this carving board okay i'm gonna let this foil do double duty as a foil shield for this nice little tent keep it warm very nice okay so now to our gorgeous potatoes it is now time to flip them oh wow look at that color isn't that beautiful these look gorgeous browning is absolutely beautiful but we're not done getting the beef into these potatoes so we have our gorgeous liquid that we made before pour this in and around so we're gonna go back in that oven it's okay that it hasn't come up to 500 yet it's going to keep climbing we're going to cook this until the liquid is reduced by about half which takes 20 to 30 minutes look at these potatoes they're stunning they're stunning like little jewels in there these are perfect so i'm going to very carefully they're incredibly tender transfer them over to our serving platter those are so beautiful so this liquid has done a lot for us with the potatoes but it's not done yet we're going to de-fat it so i'm going to pour it into this fat separator over here we're going to let that sit for about five minutes it's going to separate that fat out and then we can pour off the gorgeous juice underneath in the meantime we can carve up our gorgeous beef roast time to slice into our rested roast over here so we're in about half inch thick slices beautiful oh lovely and look how evenly cooked it is as well isn't that gorgeous yep now i'm just going to transfer these over to our platter gorgeous okay great we come over here this is settled you can see that layer of fat on top so now i'm going to separate it out into this bowl and i love this fat separator just comes right out the bottom and we'll just leave that fat behind i'm going gonna serve you the beef first all right which potato you want you pick i'm gonna give you two though you're not gonna want just one and a little bit of this gorgeous sauce you see how velvety that is that is lovely what's nice too is that a little bit of the potato starch has gone into the sauce to it so it has a bit more body ready to dig in let's tuck in all right you know it's called roast beef and potatoes right so i got to start with the beef you got to start with the beef i understand so tender so tender really well seasoned it's buttery make sure you get some of that crispy crust on the top there that fat cap it is it's almost like prime rib in the center there i've got a few bites of beef in before i go into the potatoes because i'm afraid once i tuck in here i might not go back you might not go back all right so you can use a knife but it's almost unnecessary there's no resistance there just on the crust itself once you're into the potato no resistance it's so beefy like i know it's a potato technically speaking some beefy i think at this point it's actually meat it's it's turned into meat yes that's so good these potatoes melt in your mouth are you still in the beef camp or did you come over to the potato side i will always have one leg planted firmly in camp beef okay but uh my other two legs are encountered potatoes two to one that sounds good thanks dan welcome this beautiful meal starts with a top loin roast trim season and refrigerate the roast brown on the stovetop arrange halved yukon gold potatoes in the pan and then cook them until browned cover with foil place the beef on top and cook in the oven meanwhile simmer beef broth herbs gelatin and those beef trimmings to make a beautiful sauce while the roast rests cook the potatoes in the sauce and then slice the roast and serve so from america's test kitchen to your kitchen beef top loin roast with potatoes i think it should be potatoes with beef top liners i completely agree thanks for watching america's test kitchen what'd you think well leave a comment and let us know which recipes you're excited to make or you can just say hello you can find links to today's recipes and reviews in the video description and don't forget to subscribe to our channel see you later i'll see you later

Channel: America's Test Kitchen

Views: 264,899

Keywords: americas test kitchen, cooks illustrated, cooks country, roast beef, beef roast, beef loin, dinner ideas, recipes

Id: nt0qKDQrjQI

Length: 12min 20sec (740 seconds)

Published: Sat May 22 2021