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Roasted New York Strip Steak with Port Wine Mustard Sauce Recipe

Roasted New York Strip Steak with Port Wine Mustard Sauce Recipe

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Roasted New York Strip Steak with Port Wine Mustard Sauce

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Ingredients:

Serving

1 whole new york strip, about 5 lb, well trimmed of excess fat and silverskin, trimmings reserved
kosher salt
freshly ground black pepper
olive oil
1 tbsp minced shallot
1 cup port wine
1 cup beef stock
1 cup heavy cream
4 tbsp unsalted butter , cut into pieces
2 tbsp grainy meaux mustard or smooth dijon mustard
salt
freshly ground white pepper

Directions:

Preheat the oven to 400 degrees 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 to 145 degrees 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 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 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. 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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1495.66 Kcal (6262 kJ)
Calories from fat	856.85 Kcal
		% Daily Value*
Total Fat	95.21g	146%
Cholesterol	407.32mg	136%
Sodium	1082.13mg	45%
Potassium	79.87mg	2%
Total Carbs	131.06g	44%
Sugars	101.98g	408%
Dietary Fiber	4.57g	18%
Protein	28.02g	56%
Vitamin C	0.2mg	0%
Vitamin A	0.1mg	2%
Calcium	100mg	10%

Amount Per 100 g
Calories	510.31 Kcal (2137 kJ)
Calories from fat	292.35 Kcal
		% Daily Value*
Total Fat	32.48g	146%
Cholesterol	138.98mg	136%
Sodium	369.21mg	45%
Potassium	27.25mg	2%
Total Carbs	44.72g	44%
Sugars	34.8g	408%
Dietary Fiber	1.56g	18%
Protein	9.56g	56%
Vitamin C	0.1mg	0%
Calcium	34.1mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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