• 8servings

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, D
MineralsNatrium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 teaspoon coarse kosher salt

  2. 1 teaspoon freshly ground black pepper

  3. 1/2 teaspoon ground allspice

  4. 1 3-to 4-pound New York strip roast, fat trimmed to

  5. 1/4 inch

  6. 1 tablespoon canola oil

  7. 2 medium shallots, minced

  8. 2/3 cup high-quality Madeira

  9. 2 cups low-salt chicken broth

  10. 1/4 cup (1/2 stick) unsalted butter, cut into 1/2-inch cubes and frozen

Instructions Jump to Ingredients ↑

  1. 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. What to drink:

  2. A Napa Valley Cabernet Sauvignon. We like the blackberry and blueberry flavors and the subtle cocoa and spice of the 2005 Ladera ($39).


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