New York Strip Roast with Madeira Pan Sauce

Ingredients for New York Strip Roast with Madeira Pan Sauce

• 1 teaspoon coarse kosher salt

• 1 teaspoon freshly ground black pepper

• 1/2 teaspoons ground allspice

• 1 3-to 1.8kg New York strip roast, fat trimmed to 1/4 inch

• 1 tablespoon canola oil

• 2 medium shallots, minced

• 160ml high-quality Madeira

• 475ml low-salt chicken broth

• 60ml (1/2 stick) unsalted butter, cut into 1/2-inch cubes and frozen

How to make New York Strip Roast with Madeira Pan Sauce

Mix coarse salt, pepper, and allspice in bowl. Sprinkle spice mixture over roast. Let stand at room temperature 1 hour.

Preheat oven to 191°C. 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 centre of meat registers 54°C 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.

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

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.