This well-marbled Wagyu strip loin roast is covered with smashed garlic, kosher salt, black pepper, minced thyme, and minced rosemary. After being roasted with potatoes, garlic, and herbs, the roast is deboned, sliced, and served with creamy, whipped potatoes! This recipe if perfect for the holidays! Try it today! —Double8Cattle
- Prep time 1 hour 30 minutes
- Cook time 1 hour
- Serves 10
Large Double 8 Cattle Company Fullblood Wagyu Strip Loin Roast
Garlic Cloves (cut and mashed to a paste)
Freshly Ground Black Pepper
Fresh Rosemary (mince the leaves, save stems for cooking)
Fresh Thyme (mince the leaves, save the stems for cooking)
Large Yukon Gold Potatoes (peeled and quartered)
Kosher Salt (plus additional to taste)
Freshly Ground Black Pepper (plus additional to taste)
HEAD Garlic (tops sliced off)
1 1/4 cups
Heavy Cream (warmed)
- Tools - Small Bowl, Cutting Board, Foil, Large Roasting Pan with Rack, Instant-Read Thermometer, Hand Mixer or Stand Mixer with Whip Attachment
- FIRST STEP Take the Fullblood Wagyu strip loin roast out of the freezer, and place it in the refrigerator 48 hours before starting this recipe.
- PREPARING THE FULLBLOOD WAGYU STRIP LOIN ROAST Pull the Fullblood Wagyu strip loin roast out of the refrigerator, unwrap it, and place it on a plate. Allow it to sit at room temperature for one hour. Preheat the oven to 400°F. Place 12-15 garlic cloves on a cutting board, and sprinkle them with kosher salt. Using the blade of your knife, cut and smash the garlic until it becomes a paste. In a small bowl, mix the garlic paste with the kosher salt, freshly ground black pepper, 3 tablespoons of minced rosemary leaves, and 2 tablespoons of minced thyme leaves. This is your herb and garlic blend. NOTE: Save the leafless stems from the thyme and rosemary, as well as a few whole sprigs. You will use these for cooking the roast. Rub the Wagyu roast with the herb and garlic blend, and place it on the roasting rack (in the roasting pan).
- PREPARING THE POTATOES Toss the peeled and quartered Yukon Gold potatoes with olive oil, kosher salt, and freshly ground black pepper. Place the potatoes around the Wagyu roast that is sitting in the roasting pan. Remove the tops of the garlic heads, and drizzle the cut edges with olive oil. Nestle the garlic heads into the potatoes cut-side-down. Take the stems that you reserved from the thyme and rosemary, as well as a few whole sprigs, and them on top of the potatoes that are sitting around the Wagyu roast.
- COOKING THE WAGYU ROAST AND POTATOES Place the Wagyu roast in the preheated oven, and roast for 1 hour. Take an instant-read meat thermometer, and insert it into the center of the Wagyu roast to check the internal temperature. For medium-rare, take the Wagyu roast out of the oven when the thermometer reads 120°F (after cooking for approximately 1 hour). After removing the Wagyu roast from the oven, tent it with aluminum foil and allow it to sit for 20 minutes. Take the potatoes out of the roasting pan, and place them in a bowl of a stand mixer or a large bowl if you’re using a hand mixer. Squeeze the roasted garlic from the heads, and place the squeezed garlic in the bowl with the potatoes. Discard the garlic heads. Add the softened butter and 1 cup of the warmed heavy cream to the bowl, and whip. Whip until no large lumps remain. The potatoes may still be thick, so use more heavy cream as necessary. Season to taste with kosher salt. Cover the whipped garlic potatoes with aluminum foil until ready to serve.
- FINAL STEPS Place the Wagyu roast on a large cutting board, bone-side-up. Using a sharp knife, carefully cut away the bone. Follow the bone with the tip of the knife until it releases, and discard the bone. Flip the Wagyu roast over, and cut it lengthwise into half-inch-thick slices. Serve the sliced Wagyu roast warm with the whipped garlic potatoes. Enjoy!