Roasted New York Strip Steak with Port Wine Mustard Sauce

Name: Roasted New York Strip Steak with Port Wine Mustard Sauce
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Cuisine: Global
Ingredients: 12 servings Freshly ground black pepper; 237 milliliters beef stock, veal stock, or chicken stock; 2 Tbsps grainy Meaux mustard or smooth Dijon mustard; 237 milliliters heavy cream; 12 servings Kosher salt; 12 servings Olive oil; 237 milliliters port wine; 12 servings Salt; 1 Tbsp minced shallot; 1 whole New York strip, about 5 pounds, well trimmed of excess fat and silverskin, trimmings reserved; 4 Tbsps unsalted butter, cut into pieces; 12 servings Freshly ground white pepper

If $1.4 per serving falls in your budget, Roasted New York Strip Steak with Port Wine Mustard Sauce might be an awesome gluten free and primal recipe to try. One portion of this dish contains about 5g of protein, 28g of fat, and a total of 315 calories. This recipe serves 12. From preparation to the plate, this recipe takes roughly 1 hour and 15 minutes. Head to the store and pick up pepper, chicken stock, salt, and a few other things to make it today. It can be enjoyed any time, but it is especially good for valentin day.

Instructions

Preheat the oven to 400 degrees F and place a rack in the middle.

Equipment you will use

Oven

Generously season the New York strip all over with salt and pepper.

Ingredients you will need

Salt And Pepper

Heat a heavy metal roasting pan on the stove over high heat.

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Roasting Pan

Stove

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 to 145 degrees F on an instant-read thermometer, about 45 minutes.

Ingredients you will need

Olive Oil

Meat

Cooking Oil

Equipment you will use

Roasting Pan

Kitchen Thermometer

Oven

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.

Ingredients you will need

Meat

Equipment you will use

Aluminum Foil

Roasting Pan

Remove and discard the scraps from the roasting pan and pour off all but a thin film of fat.

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Roasting Pan

Put the pan on the stove over medium-high heat.

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Stove

Frying Pan

Add the shallot and, as soon as it starts to sizzle, pour in the port wine and the stock, 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 and sprinkle with salt and pepper, to taste.

Ingredients you will need

Salt And Pepper

Port

Mustard

Shallot

Butter

Cream

Sauce

Stock

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Wooden Spoon

Whisk

Frying Pan

Transfer the sauce to a small saucepan to keep it warm.

Ingredients you will need

Sauce

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Sauce Pan

Uncover the New York strip and transfer it to a cutting board.

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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.

Ingredients you will need

Sauce

Meat

Equipment you will use

Knife

Ladle

Equipment

Ingredients

Servings:

12servings

Freshly ground black pepper 237milliliters

beef stock, veal stock, or chicken stock 2Tbsps

grainy Meaux mustard or smooth Dijon mustard 237milliliters

heavy cream 12servings

Kosher salt 12servings

Olive oil 237milliliters

port wine 12servings

Salt 1Tbsp

minced shallot 1

whole New York strip, about 5 pounds, well trimmed of excess fat and silverskin, trimmings reserved 4Tbsps

unsalted butter, cut into pieces 12servings

Freshly ground white pepper

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are my top picks for Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Anthem Estate Merlot Mt. Veeder Napa Valley Wine with a 5 out of 5 star rating seems like a good match. It costs about 99 dollars per bottle.