New York Strip Roast with Champagne Mustard Sauce
Prep time:
Cook time:
Total time:
Serves: 8 servings
- ½ teaspoon of yellow mustard seeds
- 2 thyme springs
- 1 cup of champagne
- 1 small shallot minced
- 2 tablespoons of cold butter
- 4 lbs of strip roast
- kosher salt
- Preheat oven to 350 degrees.
- Liberally rub down the roast with kosher salt.
- Sear roast in large sauté pan on medium high heat for a couple minutes each side, until a nice crust forms.
- Place roast on rack in roasting pan.
- Roast for 45 minutes to an hour or until steak reaches desired temperature (125 for medium rare).
- Remove from oven and let rest for about 10 minutes
- After placing roast in oven, return sauté pan to medium high heat and add shallots and mustard seeds. Saute until softened.
- Deglaze pan with champagne and add thyme sprigs. Reduce on medium heat until thickened.
- Remove from heat and add butter. Swirl butter as it melts.
- Spoon over steak.
Recipe by Talia Bunting at https://www.taliabunting.com/new-york-strip-roast-with-champagne-mustard-sauce/
3.5.3208