New York Strip Roast is the perfect main dish for an elegant holiday party. The balsamic, berries, and cream in the red wine sauce bring out the bold flavors in this delicious roast. This recipe is easy enough to add to your busy to do list, but also challenging enough to bring out your own culinary expertise.
1 (3-4 lb) New York strip roast
1/4 c BBQ dry rub
Zest of one orange
Red wine sauce, recipe follows
Red Wine Sauce
1 Tbsp. butter
1/2 Red onion, diced
2 cloves garlic, diced
6 juniper berries, crushed
3 whole cloves
1/2 c full bodied red wine, such as Cabernet or Merlot
2 Tbsp. good quality balsamic vinegar
1 can (14.5 oz) beef broth
3/4 C. heavy cream
Rub roast all over with dry rub and orange zest. Wrap in plastic wrap and place in the refrigerator overnight.
Remove roast from fridge and allow to come to room temperature (about 30 min). Preheat oven to 450 F.
Place roast, fat side up, in a roasting pan fitted with a rack and put into preheated oven for 15 minutes. Reduce temperature to 325 F and continue to cook beef for about 1 1/4 hours to achieve medium rare (135 F on an instant read thermometer inserted into thickest part of beef). Remove from oven and tent loosely for about 15-20 minutes. Beef will continue to cook, rising another 10-15 degrees internally (145 F for medium rare, 160 F for medium). Carve roast into slices, serve with sauce.
Red Wine Sauce
In a large sauce pan, melt butter over medium heat. Add onion, cooking until translucent; about 4 min. Stir in garlic, juniper berries, and cloves; cook and stir until fragrant. Deglaze pan with red wine, scraping up any of the bits stuck to the bottom of the pan. Add in balsamic vinegar and reduce liquid by one half. Add both; bring to a boil. Reduce heat and simmer until liquid has reduced by half once more; about 20 min. Strain using a fine mesh sieve and return liquid to pot. Stir in heavy cream and cook about 5 minutes until thickened. Serve over beef.