Ingredients

  • 1 teaspoon coarse kosher salt
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon ground allspice
  • 1 3-to 4-pound New York strip roast, fat trimmed to 1/4 inch
  • 1 tablespoon canola oil
  • 2 medium shallots, minced
  • cup high-quality Madeira
  • 2 cups low-salt chicken broth
  • ¼ cup (1/2 stick) unsalted butter, cut into 1/2-inch cubes and frozen

Directions

Mix coarse salt, pepper, and allspice in bowl. Sprinkle spice mixture over roast. Let stand at room temperature 1 hour.

Preheat oven to 375°F. Heat oil in large wide ovenproof skillet over mediumhigh heat until nearly smoking. Add roast, fat side down, to skillet; cook until well browned on bottom, 3 to 4 minutes. Turn roast, fat side up, and transfer skillet to oven. Roast until instant-read thermometer inserted into center of meat registers 130°F for medium-rare, about 50 minutes. Transfer to platter; let rest while preparing sauce.

Pour off all but 2 tablespoons drippings from skillet and heat over medium-high heat. Add shallots to skillet and sauté until soft, about 3 minutes. Add Madeira; boil 1 minute. Add broth and boil until liquid is reduced by about 1/3, stirring occasionally, about 8 minutes. Add any accumulated juices from meat to skillet; boil 1 minute longer. Turn off heat; add frozen butter and swirl skillet until butter is blended into sauce. Season sauce with salt and pepper.

Transfer sauce to small pitcher. Cut meat against grain into 1/3-to 1/2-inch slices and arrange on platter. Serve sauce alongside.

Categories
Beef
MacGourmet downloadNew York Strip Roast with Madeira Pan Sauce. To import, drag image to your MacGourmet recipe box.

Source

Servings/Yield

Course