New York Strip Roast with Madeira Pan Sauce

Ingredients

• 1 teaspoon pepper black freshly ground
• 0.3 cup butter unsalted frozen cut into 1/2-inch cubes and ()
• 1 tablespoon canola oil 
• 1 teaspoon kosher salt 
• 3 pound roast chickens fat trimmed
• 0.5 teaspoon ground allspice 
• 2 cups chicken broth 
• 0.7 cup madeira wine 
• 2 medium shallots minced

Equipment

• frying pan
• oven

Directions

1. Mix coarse salt, pepper, and allspice inbowl.
2. Sprinkle spice mixture over roast.
3. Letstand at room temperature 1 hour.
4. Preheat oven to 375°F.
5. Heat oil inlarge wide ovenproof skillet over mediumhighheat until nearly smoking.
6. Add roast,fat side down, to skillet; cook until wellbrowned on bottom, 3 to 4 minutes. Turnroast, fat side up, and transfer skillet tooven. Roast until instant-read thermometerinserted into center of meat registers 130°Ffor medium-rare, about 50 minutes.
7. Transferto platter; let rest while preparing sauce.
8. Pour off all but 2 tablespoons drippingsfrom skillet and heat over medium-highheat.
9. Add shallots to skillet and sauté untilsoft, about 3 minutes.
10. Add Madeira; boil1 minute.
11. Add broth and boil until liquid isreduced by about 1/3, stirring occasionally,about 8 minutes.
12. Add any accumulatedjuices from meat to skillet; boil 1 minutelonger. Turn off heat; add frozen butterand swirl skillet until butter is blended intosauce. Season sauce with salt and pepper.
13. Transfer sauce to small pitcher.
14. Cut meatagainst grain into 1/3-to 1/2-inch slices andarrange on platter.
15. Serve sauce alongside.
16. A Napa Valley Cabernet
17. Sauvignon. We like the blackberry andblueberry flavors and the subtle cocoa andspice of the 2005 Ladera ($39).
18. Bon Appétit