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New York Strip Loin Strindberg Print Email


Siggy Krauss, chef at the Briarhurst Manor in Manitou Springs, south of Denver, taught me this wonderful dish. My impression was that Strindberg was a famous Swedish diplomaTBS We don’t know if Strindberg created the dish himself or if was named for him. Either way, it’s a dramatic way to serve a whole sirloin strip. Carving it before your guests will make their mouths water! Serves 12 to 14 (about 9 ounces per person, untrimmed)

one 8 to 9 pound boneless New York steak strip loin
4 TBS Coleman’s English dry mustard
4 TBS Dijon style mustard
3 TBS butter or margarine
3 c. diagonally sliced green onions
1 sweet red pepper or pimento, finely chopped
1 TBS mustard seed
2 tsp seasoned salt
2 serrano chiles, minced (optional)
1 slice fresh garlic butter toast per person (optional)

Preheat the oven to 425.
Trim all the fat and silver skin from the beef (not necessary at Tony’s), or else the topping will flavor the fat instead of the meaTBS In a large, wide pan, sear the meat to brown the entire surface. Combine the mustards and coat the top of the loin. Let it rest while you prepare the topping.

Heat the butter in a large sauté pan. Add the remaining ingredients, except the toast, and combine. Saute for 4 minutes, then spread over the mustard topped strip loin. Roast for 20 to 25 minutes, then lower the heat to 350 and continue cooking for another 20 to 25 minutes, to desired doneness. Check the internal temperature with a meat thermometer. A medium rare roast will be 140.

Serve on a large platter, slicing off individual steaks to desired thickness and placing them on the garlic toasTBS Be sure to include a spoonful of topping with each slice.

Sam Arnold, The Fort Cookbook
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