ROASTED NEW YORK STRIP WITH PORT WINE DIJON SAUCE
- 1 1 1whole New York strip, about 5 pounds, well trimmed of excess fat and silverskin, trimmings reserved
- Kosher salt
- Freshly ground black pepper
- Olive oil
Port Wine Dijon Sauce
- 1 1 1cup CUP_USVolumeport wine
- 1 1 1tablespoon TABLESPOON_USVolumeminced shallot
- 1 1 1cup CUP_USVolumebeef stock, veal stock, or chicken stock
- 1 1 1cup CUP_USVolumeheavy cream
- 4 4 4tablespoons TABLESPOON_USVolumeunsalted butter, cut into pieces
- 4 4 4tablespoons TABLESPOON_USVolumegrainy Meaux mustard or smooth Dijon mustard
- Freshly ground white pepper
- Preheat the oven to 400°F and place a rack in the middle.
- Generously season the New York strip all over with salt and pepper. Heat a heavy metal roasting pan on the stove over high heat. Add a film of olive oil. When the oil begins to give off wisps of smoke, carefully put the meat in the pan presentation side down and turn down the heat to medium-high; scatter the trimming scraps around its sides. Sear without disturbing until the meat is evenly browned, about 5 minutes per side. With the meat presentation side up, put the roasting pan in the oven and cook until done medium rare, 140-145°F on an instant-read thermometer, about 45 minutes.
- Transfer the meat from the roasting pan to a serving platter, cover it with aluminum foil, and let it rest in a warm place for 10 to 15 minutes.
- For the Port Wine Mustard Sauce: Remove and discard the scraps from the roasting pan and pour off all but a thin film of fat. Put the pan on the stove over medium-high heat. Add the shallot and, as soon as it starts to sizzle, pour in the port wine, stirring and scraping with a wooden spoon to dissolve the pan deposits. With a whisk, stir in the cream. Reduce the heat to maintain a bare simmer and, a piece at a time, whisk in the butter until it melts. Continue cooking until the sauce is thick enough to coat the back of a spoon. Turn off the heat and stir in the mustard. Transfer the sauce to a small saucepan to keep it warm.
- Uncover the New York strip and transfer it to a cutting board. Pour any juices that have collected on the platter into the sauce, stirring it in. With a sharp knife, cut the meat across the grain into slices about 1/2 inch thick, arranging them overlapping on the platter. Ladle a little sauce over the meat and pass the rest alongside.
ABOUT THIS RECIPE
Feature this roast at an elegant celebration dinner. For speedier preparation, ask the butcher to trim the New York strip for you.