|Napa Strip Roast with Cabernet Demi
1 Tony’s Napa Strip Roast, 4-8 pounds (serves 8-16)
4 TBS crushed garlic
2 TBS olive oil
Tony’s Euro-Crust, Z Blend, Tuscan Grill Blend, Steak & Roast Rub, Napa Rub** (recipe follows) or your favorite blend
Cabernet Reduction Sauce *
Allow from 8-12 ounces roast per person, 1 pound if you would like leftovers. Preheat oven to 350 degrees.
Remove strings and discard. Remove fat and set aside. Blend crushed garlic and olive oil and rub evenly over de-fatted roast. Rub roast with seasoning blend, place in a large roasting pan on a rack, and lay fat slices over the top, sides and bottom of roast. For an encrusted roast, do not use basting fat.
Roast uncovered in a 350-degree oven for 15 minutes per pound, and then begin taking internal temperature readings. Remove the roast at 115-125 degrees internal for rare to medium rare - 125-145 degrees for medium rare to medium.
Cover roasting pan with foil and a clean kitchen towel, resting for at least 15-20 minutes before slicing. This resting period is crucial for superior results! Temperatures will continue to climb for at least 15-20 minutes as the roast finishes cooking. When temperatures stabilize, it is time to slice.
While the roast rests, make the Cabernet Reduction Sauce. Slice roast thinly and shingle onto a serving platter with the Cabernet Reduction in the center. – Chef Michaelangelo (mick) Rosacci
Cabernet Reduction Sauce
1 package More Than Gourmet instant demi-glace
2-3 TBS butter, separated
2 oz shallots, minced
1 tsp Pink Peppercorns
1 large sprig of fresh thyme
1 – 1.25 cups of premium California Cabernet, or red wine of your choice
Prepare demi-glace according to package directions. In another pan, sauté shallots in 1 TBS butter until soft. Add peppercorns, thyme, and Cabernet (day old is fine), and simmer to reduce by half. Stir in demi-glace, and simmer for several minutes to marry flavors. Strain sauce trough cheesecloth and transfer to a pre-warmed bowl, whisk in 1-2 TBS butter and serve immediately with sliced roast. – Chef Mick
** Napa Seasoning Rub
2 TBS mixed whole peppercorns
1 TBS Juniper Berries
2 TBS fresh rosemary leaves
2 TBS fresh thyme leaves
4 TBS coarse sea salt, separated
1 TBS Dried lavender flowers
1 TBS dried lemon zest
1 tsp paprika
1/4 tsp cayenne
In a mortar and pestle, crush together peppercorns, juniper berries, rosemary, thyme, and half of the coarse sea salt. It can be as coarse or as fine as you like.
Stir in remaining coarse salt, lavender flowers, zest, paprika and cayenne. Use as a seasoning rub on the Napa Strip Loin Roast. – Chef Mick