New York Strip Roast
- 1 teaspoon coarse kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon ground allspice
- 1 3-to 4-pound New York strip roast, fat trimmed to 1/4″
- 1 tablespoon canola oil
- 2 medium shallots, minced
- 2/3 cup high-quality Madeira
- 2 cups low-salt vegetable broth
- 1/4 cup unsalted butter, cut into 1/2-inch cubes and frozen
- 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 medium high 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° 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 saute 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 with rice or Yukon gold potatoes.
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