Visit The Gourmet Spoon Website often and gather new and exciting recipes and learn easy-to-master cooking techniques. We'll look forward to your next visit.

Now that we're into the holiday season, you might consider a nice beef roast for a Yuletide dinner. My favorite cut of beef is New York Strip. When you prepare this recipe, use an instant-read meat thermometer and take the internal temperature to 125° for a perfect medium-rare. Remember to let the roast rest for 5-10 minutes prior to carving as this allows the meat to relax and reabsorb its juices, making a more tender and moist roast.

As always, feel free to call or email me with any holiday cooking questions or emergencies. Bon Appétit!

HERB-CRUSTED NEW YORK STRIP ROAST
Red Onion Marmalade

Red Onion Marmalade
21 tablespoon safflower oil
2 red onions, thinly sliced
2 cloves garlic, minced
1 teaspoon Dijon mustard
½ cup red wine
¼ cup red wine vinegar
2 tablespoons honey
salt and freshly ground black pepper to taste

Heat a medium skillet over high heat. When hot, add the oil, onions and garlic. Reduce the heat to medium and cook until the onions are very soft. Add the mustard, red wine, red wine vinegar and honey. Cook until most of the liquid has evaporated and mixture begins to thicken. Season with the salt and pepper, then taste and adjust seasonings. Transfer to a serving bowl and let cool. The marmalade will keep, covered and refrigerated, for up to two weeks.

Herb-Crusted New York Strip Roast
1½ lbs New York strip loin
salt and freshly ground black pepper, to season
1 tablespoon whole dry thyme
1 tablespoon whole dry rosemary
1 to 2 tablespoons olive oil

Preheat the oven to 400°. Preheat a large griddle or grill on medium heat. Blot dry the meat with paper towels. Generously season the roast with salt, pepper, thyme and rosemary. Lightly rub the entire roast with the olive oil, then place on the pre-heated griddle or grill. Brown lightly on each side, about 1 minute per side. Transfer the roast to a roasting pan and place in the oven. Reduce the heat to 325°. Roast for 25-30 minutes, depending on the thickness of the meat, or until it reaches an internal temperature of 125° for medium rare. When done, remove from the oven and let rest for at least 5 minutes.

Thinly slice the roast beef and arrange on a serving platter. Serve immediately with Red Onion Marmalade. Serves 4