Combine salt and pepper, evenly coat all sides of strip roast, wrap with plastic wrap and refrigerate one hour.
Preheat oven to 450°F (232°C). Place roast in a roasting pan and roast for 15 minutes. Reduce heat to 325°F (165°C) and continue cooking for approximately 1 hour and 15 minutes or until internal temperature reaches 125°F (52°C) for a deep pink interior. Prepare sauce while roast is in the oven.
In a 4-quart (21 cm) saucepan melt 1-tablespoon butter (15 g) over medium heat; add shallots and sauté for about 3 minutes until translucent. Stir in thyme and bay leaf.
Add red wine, bring to a boil; reduce heat to a vigorous simmer. Simmer 8-10 minutes or until the wine is reduced by half.
Turn off heat and add butter, one or two cubes at a time, whisking constantly to incorporate into sauce. Pass sauce through a mesh strainer and keep warm.
Remove roast from the oven and let rest 15 minutes before slicing. Serve with warm red wine sauce.
Food Safety Notice: Always wash hands and sanitize surfaces before and after handling raw meat, poultry, or seafood. Use separate cutting boards for raw proteins and ready-to-eat foods. USDA recommends whole muscle beef and lamb reach 145°F with a 3-minute rest, fish reach 145°F, and all poultry reach 165°F. Temperatures noted for whole muscle beef, lamb, and fish reflect culinary preference and may differ from federal guidelines. Ground meat of any kind must always reach 160°F. Consuming undercooked meat, poultry, or seafood may increase your risk of foodborne illness.
Palmer’s Direct To You Market
