Strip Roast with Red Wine Reduction Sauce

Directions

1. Combine salt and pepper, even coat all sies of strip roast, wrap with plastic wrap and refrigerate one hour.
2. Preheat oven to 450°. Place roast in roasting pan and roast for 15 minutes. Reduce heat to 325° and continue cooking for approximately 1 hour and 15 minutes or until internal temperature reaches 125° for a deep pink interior. Prepare sauce while roast is in the oven.
3. in a 4-quart saucepan melt 1-tablespoon butter over medium heat; add shallots and sauté for about 3 minutes until translucent. Stir in thyme and bay leaf.
4. 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.
5. 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.
6. Remove roast from the oven and let rest 15 minutes before slicing. Serve with warm red wine sauce.

Nutritional Facts