Pan-roasted New York Strip Loin

Makes 8 servings

Michael Shepherd

ingredients

1 boneless New York strip loin, about 4 lb., trimmed of excess fat and silverskin
Kosher salt and freshly ground pepper
1 T vegetable oil
3/4 cup thinly sliced shallots
1 T minced garlic
1 t all-purpose flour
1/4 cup brandy
2 T beef or veal demi-glace
1 3/4 cups chicken broth
1 1/2 t finely chopped fresh thyme
2 T finely chopped fresh flat-leaf parsley
6 T cold unsalted butter, cut into 6 pieces

1
Set the meat on a large plate and season generously on all side with salt and pepper. Let stand at room temperature for 1 hour.
2
Preheat an oven to 325°.
3
In a French skillet over medium-high heat, warm the oil until shimmering. Add the meat and sear until browned on all sides, 7 to 8 minutes total. Transfer the skillet to the oven. Roast until an instant-read thermometer inserted into the center of the meat registers 125-130° for rare to medium rare, 40 to 50 minutes, or until done to your liking. Transfer the meat to a cutting board, cover loosely with aluminum foil and let rest for 30 minutes before slicing.
4
Meanwhile, pour off all but 1 tablespoon of the fat from the skillet, set the pan over medium-heat and heat until the fat is shimmering. Add the shallots and sauté until translucent and softened, 4 to 5 minutes. Add the garlic and flour and sauté until fragrant, about 30 seconds. Add the brandy, stirring to scrape up the browned bits from the pan bottom, and cook until most of the liquid has evaporated, about 1 minute. Increase the heat to medium-high and add the demi-glace and broth. Cook, stirring occasionally, until reduced by half, about 10 minutes. Remove the pan from the heat and whisk in the thyme and parsley. Add the butter 1 piece at a time, whisking continuously.
5
Cut the meat against the grain into thin slices. Transfer to a warmed platter, drizzle with the sauce and serve immediately.