Herb-Roasted New York Strip Steak with Blue Cheese Demi-Glace
Note: This recipe is great with Royal’s Asparagus Whipped Potatoes
Herb-Roasted New York Strip Steak
1 6-pound piece New York strip
Sea salt and cracked black pepper
2 tablespoons vegetable oil
1 ounce chopped garlic
1 ounce chopped rosemary
Heat oven to 450 degrees.
Place steak in a shallow metal roasting pan. Rub with 1 tablespoon oil. Sprinkle top and sides with salt, pepper, garlic and rosemary.
Place pan large enough to hold the meat over medium-high heat. Cook meat until beef is browned on all sides. Transfer meat to a roasting pan and place in oven. Roast for 30 minutes or until thermometer inserted in center reaches 140 degrees.
Remove steak from pan. Place on serving platter and cover loosely with aluminum foil to keep warm.
Blue Cheese Demi-Glace
2 medium Portobello mushrooms
2 medium shallots
3 tablespoons olive oil
1 cup red wine
1 quart demi-glace
2 sprigs of thyme
½ cup Blue cheese, crumbled
Salt and pepper
Remove the stems from the mushrooms and de-gill. Chop mushrooms and shallots and place in a saucepan with olive oil. Sauté until soft.
Deglaze pan with red wine; add demi-glace and thyme and bring to a simmer. Reduce until sauce coats the back of a spoon. Strain.
Add crumbled blue cheese and season with salt and pepper. Spoon sauce over steak and serve.