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Ingredients:
Strip Roast
1 strip roast, 4 to 5 pounds
2 tsp olive oil, divided
2 tsp kosher salt
2 tsp fresh cracked black pepper
Tarragon and Caper Butter, recipe below
Tarragon and Caper Butter
½ cup unsalted butter, room temperature
3 Tbsp capers, pressed dry and coarsely chopped
1 tsp chopped fresh tarragon
½ tsp minced shallot
1 tsp Dijon mustard
½ tsp fresh cracked black pepper
Baked Cauliflower with Olives and Pine Nuts
2 lbs cauliflower florets
4 tsp olive oil
1 tsp kosher salt
½ tsp fresh cracked black pepper
⅓ cup sliced assorted olives
1 tsp chopped fresh rosemary
3 Tbsp toasted pine nuts
2 tsp lemon juice
Directions:
Strip Roast
- Preheat oven to 350°F. Place rack on an oven-safe sheet pan lined with parchment paper.
- Pat roast dry; trim fat and connective tissue.
- Rub roast with 1 teaspoon olive oil, salt and pepper.
- In a heavy bottomed large pan, heat the remaining 1 teaspoon olive oil until it shimmers.
- Add roast; sear on all sides for 7 to 10 minutes or until dark brown.
- Transfer roast to the prepared rack; roast for approximately 1 hour and 15 minutes or until the internal temperature reaches 120°F.
- Remove roast from oven; let stand at least 15 minutes before serving.
- Serve with Tarragon and Caper Butter, Baked Cauliflower With Olives and Pine Nuts, and Fingerling Potatoes, if desired.
Tarragon and Caper Butter
- In a medium mixing bowl, combine butter, capers, tarragon, shallot, mustard and pepper with a rubber spatula.
- Place butter on a sheet of parchment paper; form it into a cylinder about the diameter of a quarter.
- Refrigerate the butter cylinder until firm.
- To serve, unwrap butter and slice into ¼-inch thick slices. Place butter on warm Strip Roast slices.
Baked Cauliflower with Olives and Pine Nuts
- Preheat convection oven to 425°F. Spray an oven-safe sheet pan with vegetable cooking spray.
- In a large bowl, toss cauliflower florets, olive oil, salt and pepper together. Spread florets evenly on the prepared pan.
- Roast florets for 15 minutes; remove from the oven. Add the olives and rosemary; toss gently.
- Continue roasting florets for an additional 10 to 15 minutes or until lightly browned and tender.
- Sprinkle florets with pine nuts and lemon juice before serving.
