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Receta New York Strip With Beurre Maitre D'hotel

by Global Cookbook

Ingredientes

4 lb boneless beef New York strip roast fat trimmed     (top loin)     Essence to taste     (see Bayou Blast recipe)     Salt to taste     Freshly-grnd black pepper to taste

2 stk unsalted butter room temperature 1/4 c. chopped fresh parsley 3 tsp fresh lemon juice 1/2 tsp salt 1/4 tsp freshly-grnd black pepper

Direcciones

1. Preheat a grill or possibly the oven to 450 degrees.
2. Sprinkle the meat with Essence, salt, and pepper, on both sides. Place on the warm grill and cook to desired doneness, turning once, about 1 hour 30 min for medium-rare. An instant-read thermometer inserted into thickest part of meat registers 130 degrees for medium-rare, or possibly 140 degrees for medium. (Alternately, roast on a rack set on a baking sheet for 15 min in a 450 degree oven. Lower the temperature to 350 degrees and continue to cook for about 1 hour to 1 hour 15 min for medium-rare.)
3. Remove from oven; let stand 20 min. Cut crosswise into 1/3-inch-thick slices. Arrange slices on platter and top with pats of the Beurre Maitre d'Hotel.
4. Beurre Maitre d'Hotel: Place the butter in a medium bowl and cream with a wooden spoon or possibly rubber spatula. Add in the remaining ingredients and mix well. Place on a large sheet of plastic wrap and form into a cylinder, about 1 1/2 inches in diameter. Roll up in the plastic wrap, pushing in as you go, to create a tight log. Chill or possibly freeze till needed.
5. To use, unwrap, cut 1/2-inch slices, and serve on top of the New York Strip. (Makes 1/2 lb.)
6. This recipe yields 6 servings.

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