3 sprigs fresh rosemary
4 sprigs fresh thyme
2 cloves garlic
1 T. Dijon mustard
1/4 cup olive oil
1 T. honey
1 tsp. lemon pepper
3 lb New York beef strip roast
4 oz bacon
1 leek
1 fennel bulb
6 carrots

Preheat oven to 350°F. Chop the rosemary and thyme leaves, discarding the stems. Finely chop the garlic. Mix the rosemary, thyme and garlic with the mustard, oil, honey and lemon pepper. Rub the beef with 2 T. of the marinade. Layer the bacon over the beef. Place beef in a roasting pan and fold the bacon under. Halve the leeks and wash thoroughly to remove dirt and grit. Cut into pieces. Trim the stems and fronds off the fennel and cut bulb into quarters. Peel the carrots and cut into large chunks. In a large pot of boiling water, cook the vegetables for 4 min. Drain and mix with the remaining the marinade. Roast beef 40 min. Add vegetables and continue roasting for 20 min., or until an instant read thermometer reaches 135°F. Transfer beef to a cutting board and cover loosely with foil. Let meat rest at least 10 min. before serving with roast vegetables.