Ingredients
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4 large shallots, divided
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1/4 cup fresh tarragon, divided
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1 (4 lb) beef New York strip roast
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1 tbsp olive oil
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1 1/2 tsp kosher salt
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2 tbsp butter
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1 cup dry white wine
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2 tbsp Wondra Flour
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3/4 cup reduced-sodium beef broth
Steps
1
Finely chop 2 of the shallots and half of tarragon. Arrange the roast on a large sheet of plastic wrap. In a small bowl, combine the chopped shallots, chopped tarragon, oil, and salt. Rub all over the roast. Wrap tightly in plastic and refrigerate at least 2 hours or up to overnight.
2
Preheat oven to 450°F. Unwrap roast and place on rack in roasting pan, fat-side up. Roast 15 min. Reduce oven temperature to 350°F. Roast 1–1¼ hours, until desired doneness(145°F for medium). Transfer roast to cutting board. Finely chop remaining 2 shallots.
3
Remove rack from roasting pan, then place pan over 2 stove burners. Heat on medium. Add butter and reserved shallots. Cook 2 min., until butter melts, stirring often. Whisk in the wine. Simmer 1–2 min., until wine is slightly reduced, stirring and scraping up any browned bits. Sprinkle in the flour and cook 30 sec., stirring constantly. Whisk in the broth. Simmer 1–2 min., until sauce has thickened.
4
Remove pan from heat and strain sauce into a serving bowl, pushing on solids in strainer. Chop remaining 2 tbsp tarragon and stir into sauce. Season with salt and pepper to taste. Slice roast and serve with sauce.
Comments
Create the holly clusters using fresh cranberries and fresh or dried bay leaves.