New York Stripstek med Madeirasås

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 29 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This elegant New York strip roast with Madeira pan sauce is a sophisticated centrepiece for any dinner party or Sunday lunch. The beef is seasoned with a warm hint of allspice and pepper, ensuring a savoury crust that perfectly complements the rich, glossy sauce. By using a lean cut of beef and balancing the flavours with a reduction of Madeira wine and shallots, this dish provides a luxurious dining experience that remains within a mindful diet.

As a diabetes-friendly option, this roast focuses on high-quality protein and deep, natural flavours rather than heavy starches. The Madeira wine adds a subtle sweetness and depth without the need for thickeners, making it a lighter yet indulgent alternative to traditional gravy. Serve draped in the silken sauce alongside roasted root vegetables or steamed greens for a perfectly balanced and healthy plate.

Ingredients for New York Strip Roast with Madeira Pan Sauce

1 teaspoon coarse kosher salt
1 tesked nymalen svartpeppar
1/2 teaspoons ground allspice
1 3-to 1.8kg New York strip roast, fat trimmed to 1/4 inch
1 matsked rapsolja
2 medium shallots, minced
160ml high-quality Madeira
475 ml låg-salt kycklingbuljong
60ml (1/2 stick) unsalted butter, cut into 1/2-inch cubes and frozen

How to make New York Strip Roast with Madeira Pan Sauce

Mix coarse salt, pepper, and allspice in bowl. Sprinkle spice mixture over roast. Let stand at room temperature 1 hour.

Preheat oven to 191°C. Heat oil in large wide ovenproof skillet over mediumhigh heat until nearly smoking. Add roast, fat side down, to skillet; cook until well browned on bottom, 3 to 4 minutes. Turn roast, fat side up, and transfer skillet to oven. Roast until instant-read thermometer inserted into centre of meat registers 54°C for medium-rare, about 50 minutes. Transfer to platter; let rest while preparing sauce.

Pour off all but 2 tablespoons drippings from skillet and heat over medium-high heat. Add shallots to skillet and sauté until soft, about 3 minutes. Add Madeira; boil 1 minute. Add broth and boil until liquid is reduced by about 1/3, stirring occasionally, about 8 minutes. Add any accumulated juices from meat to skillet; boil 1 minute longer. Turn off heat; add frozen butter and swirl skillet until butter is blended into sauce. Season sauce with salt and pepper.

Transfer sauce to small pitcher. Cut meat against grain into 1/3-to 1/2-inch slices and arrange on platter. Serve sauce alongside.

A Napa Valley Cabernet Sauvignon. We like the blackberry and blueberry flavours and the subtle cocoa and spice of the 2005 Ladera ($39).

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