All you need:
1 (2 1/2 pound) trimmed Amana Kansas City strip roast
Chocolate Chipotle Peanut Butter Rub:
5 tsp Hy-Vee garlic salt
1 1/2 tsp savory
1 1/2 tsp Hy-Vee dried thyme
1 tsp Hy-Vee onion powder
1/2 tsp Hy-Vee ground black pepper
1 1/2 tsp herbes de Provence
1 1/2 tsp chipotle chili powder
1 1/2 tsp smoked Spanish paprika
5 tsp PB2
1/2 tsp celery salt
1 tsp cayenne pepper
1/2 tsp Hy-Vee kosher salt
Chef Luke's Thyme Baby Bella Cream Sauce:
2 tbsp Hy-Vee Select olive oil
2 medium shallots, finely chopped
1 (8 oz) pkg baby bella mushrooms, roughly chopped
1 (8 oz) pkg baby bella mushrooms, chopped in half
1 tbsp Hy-Vee dried thyme
1/2 c. VSOP brandy
1 quart Hy-Vee heavy whipping cream
1 (8 oz) pkg Hy-Vee cream cheese, cut into small cubes
1 tsp kosher salt
Freshly cracked Hy-Vee black pepper, to taste
All you do:
Preheat oven to 450 degrees. Remove roast from refrigerator 30 minutes before cooking to come to room temperature before cooking.
To make Chocolate Chipotle Peanut Butter Rub, combine all ingredients in a small bowl. If desired, run through a spice grinder for smoother consistency.
Spread rub over roast, covering all sides well. Place meat on rack over baking sheet and roast for 40 to 50 minutes depending on desired doneness. Lightly tent it with a single layer of foil and let rest, untouched, for 10 to 15 minutes.
Meat will continue to cook as it rests. Plan on meat increasing about 10 degrees. An internal temperature of 140 degrees is rare, 160 degrees is medium, so remove meat from oven accordingly.
Meanwhile, to prepare Chef Luke's Thyme Mushroom Cream Sauce, heat a medium saucepan to medium-high heat. Add olive oil and shallots. Sauté for about 1 minute to release flavor.
Add mushrooms and cook for about 5 minutes; add dried thyme. Cook for an additional 5 minutes to reduce moisture and lightly brown the mushrooms.
Add brandy; be careful as it may ignite. Cook until liquid volume is reduced by half. Add heavy whipping cream and reduce heat to medium and bring to a low simmer. Whisk in cream cheese until sauce is a smooth consistency. Season with salt and pepper.
Reduce heat to low to hold until the roast is done resting. Adjust with milk if sauce becomes too thick.
Slice roast to desired thickness and serve with sauce.
Nutrition information per serving:
Dietary Fiber: 1g
Saturated Fat: 27g
Trans fats: 1g
Daily nutritional values:
35% vitamin A
4% vitamin C