New York Strip With Beurre Maitre D'hotel
By: Anonymous
Published: Tuesday, December 1, 2009 - 10:58pm

Ingredients




4 pounds boneless beef New York strip roast fat trimmed
(top loin)
Essence to taste
(see Bayou Blast recipe)
Salt to taste
Freshly-ground black pepper to taste
2 stk unsalted butter room temperature
1/4 cup minced fresh parsley
3 teaspoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly-ground black pepper

Preparation

1 Preheat a grill or the oven to 450 degrees. 2 Sprinkle the meat with Essence, salt, and pepper, on both sides. Place on the hot grill and cook to desired doneness, turning once, about 1 hour 30 minutes for medium-rare. An instant-read thermometer inserted into thickest part of meat registers 130 degrees for medium-rare, or 140 degrees for medium. (Alternately, roast on a rack set on a baking sheet for 15 minutes in a 450 degree oven. Lower the temperature to 350 degrees and continue to cook for about 1 hour to 1 hour 15 minutes for medium-rare.) 3 Remove from oven; let stand 20 minutes. 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 rubber spatula. Add 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 form a tight log. Refrigerate or freeze until needed. 5 To use, unwrap, cut 1/2-inch slices, and serve on top of the New York Strip. (Makes 1/2 pound) 6 This recipe yields 6 servings.