How to make a good party better - includes related articles - includes recipes

Sunset, Dec, 1995 by Linda Lau Anusasananan

RELATED ARTICLE: The big, beautiful roast

Roasting a piece of meat for a crowd is a no-brainer. Most caterers favor a boneless piece, such as a New York beef strip (boned loin) or tenderloin, that is a cinch to carve into slices, thick or thin.

Just slip the meat into the oven; sprinkling with salt and pepper is adequate, but extra seasoning adds character. Large roasts get a rich brown in the time they take to cook. But smaller, thinner cuts, such as pork tenderloin or venison loin, need more help. Before roasting, brown meat on a very hot grill or in a frying pan. If you do this ahead, you get a messy step out of the way. Chill the meat, then finish roasting to serve.

Beef Loin Roast

Cooking time: About 1 1/4 hours for rare, longer to cook more Prep time: About 5 minutes Notes: Suggestions for simple seasonings follow the recipe. Use an instant-read thermometer to check internal temperature of roast, Let hot roast rest before carving so juices settle back into the meat. Makes: 22 to 28 servings

1 fat-trimmed New York strip beef roast (boned loin), 8 to 10 pounds Salt and pepper Seasonings plus (optional)

1. Trim remaining surface fat from beef. Set meat on a rack in a 12- by 17-inch roasting pan. Leave meat plain, season with salt and pepper, or rub with a seasoning option, 2. Roast meat in a 375[degrees] oven until a thermometer inserted in thickest part reaches 115[degrees] to 120[degrees] for very rare, 1 1/4 to 1 1/2 hours; 125 to 130 for medium rare, 1 3/4 to 2 hours; 135[degrees] to 140[degrees] for medium, 2 1/4 to 2 1/2 hours. 3. Let roast rest in a warm place, lightly covered, for 15 to 20 minutes. Serve hot, warm, or cool. If making ahead, cover and chill up to 1 day. Slice roast across the grain into thick or thin slices (easiest if meat is cold). Add salt and pepper to taste.

Seasonings plus:

Rub beef with olive oil, crushed garlic, and rosemary leaves. Rub beef with olive oil, Cajun spice mix, and white and black pepper. Rub beef with aromatic spices used to season the flank steak and grapefruit appetizer (above).