Roasted New York Strip With Port Wine Dijon Sauce

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Wolfgang Puck


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1 whole New York strip, about 5 pounds, well trimmed of excess fat and silverskin, trimmings reserved

Kosher salt

Freshly ground black pepper

Olive oil

1 cup port wine

1 tablespoon minced shallot

1 cup beef stock, veal stock, or chicken stock

1 cup heavy cream

4 tablespoons unsalted butter, cut into pieces

4 tablespoons grainy Meaux mustard or smooth Dijon mustard


Freshly ground white pepper

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