Ingredients
- 1 tablespoon minced shallot
- 1 cup port wine
- 1 cup beef stock, veal stock, or chicken stock
- 1 cup heavy cream
- 4 tablespoons unsalted butter, cut into pieces
- 2 tablespoons grainy Meaux mustard or smooth Dijon mustard
- Salt
- Freshly ground white pepper
Preparation
Step 1
Remove and discard the scraps from the roasting pan and pour off all but a thin film of fat. Put the pan on the stove over medium-high heat. Add the shallot and, as soon as it starts to sizzle, pour in the port wine and the stock, stirring and scraping with a wooden spoon to dissolve the pan deposits. With a whisk, stir in the cream. Reduce the heat to maintain a bare simmer and, a piece at a time, whisk in the butter until it melts. Continue cooking until the sauce is thick enough to coat the back of a spoon. Turn off the heat and stir in the mustard and sprinkle with salt and pepper, to taste. Transfer the sauce to a small saucepan to keep it warm.
Uncover the New York strip and transfer it to a cutting board. Pour any juices tha