Holiday NY Strip Roast with Green Peppercorn Au Poivre

Recipe by: Chop Shop Team

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Make your holiday table unforgettable with a New York Strip Roast that delivers elegance and flavor in every bite. Known for its rich marbling and tender texture, the New York Strip Roast is a show-stopping centerpiece that pairs the indulgence of a premium steakhouse experience with the comfort of a home-cooked holiday feast.

This roast is elevated with a savory herb butter that locks in its natural juices and creates a perfectly seasoned crust. Served with a luscious green peppercorn au poivre sauce, it’s the ultimate combination of bold, buttery flavors and creamy, peppery sophistication.

Ideal for the holidays, this roast is easy to prepare yet impressive enough to wow your guests. Whether you're gathering with family or entertaining friends, a New York Strip Roast is the kind of dish that makes the season feel truly special.

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Ingredients

For the Roast:

• 3–8 lb New York Strip Roast (fat cap trimmed to ¼ inch, fat cap up)

• 4 tbsp unsalted butter

• 2–3 sprigs fresh herbs (e.g., rosemary, thyme, sage, or parsley)

• 1 clove garlic, minced (optional)

• 1 small shallot, finely minced (optional)

• 2 tbsp kosher salt

• 1 tbsp freshly cracked black pepper

For the Au Poivre Sauce:

• 2 tbsp green peppercorns in brine (drained and lightly crushed) - we sell these at the shop!

• 1 tbsp unsalted butter

• 1 tbsp olive oil

• 1 shallot, finely minced

• ½ cup pan drippings (or beef stock as a substitute)

• ½ cup heavy cream

• 1 tsp Dijon mustard

• ½ cup brandy or cognac

While we do give a basic guide, every oven is different. Please use a thermometer to ensure the roast wont over cook.

Remove it from the oven 5–10°F below your target temperature.

Tent with foil and let rest for 20 minutes. This locks in juices.

Instructions

1. Prepare the Herb Butter:

1. In a small bowl, mix softened butter with finely minced herbs until well combined.

2. Season the Roast:

1. Preheat oven to 450°F.

2. Rub the roast generously with the herb butter, ensuring the herbs evenly coat all sides.

3. Season with kosher salt and freshly cracked black pepper.

4. Place the roast fat cap up on a roasting rack in a pan.

3. Roast the Meat:

1. Roast at 450°F for 15 minutes to create a seared crust.

2. Reduce oven temperature to 325°F and continue roasting:

   • Rare (125°F): 15–20 mins per pound

   • Medium Rare (135°F): 20–25 mins per pound

   • Medium (145°F): 25–30 mins per pound

3. Remove from the oven 5–10°F below your desired doneness, tent with foil, and rest for 20 minutes.

4. Make the Green Peppercorn Au Poivre Sauce:

1. After removing the roast, place the roasting pan on the stovetop over medium heat. Deglaze the pan with brandy or cognac, scraping up browned bits. Cook for 1–2 minutes until the alcohol evaporates.

2. Add green peppercorns and pan drippings (or beef stock). Simmer and reduce by half, about 5 minutes.

3. Lower the heat and whisk in heavy cream and Dijon mustard. Simmer until thickened, about 2–3 minutes. Adjust seasoning with salt if necessary.

5. Serve:

1. Slice the rested roast against the grain into ½-inch thick slices.

2. Spoon the green peppercorn au poivre sauce over the slices or serve on the side.

Enjoy a flavorful herb-buttered roast complemented by the richness of creamy green peppercorn sauce!

Note: Sometimes when using pan drippings, the fat can cause the sauce to separate. If this happens, don’t worry! Simply add a few tablespoons of cold water to the sauce slowly while whisking vigorously until it recombines.