Name: New York Strip and Fall Vegetable Roast with Mustard Cream Sauce
Yield: Makes 8 servings
Ingredients: 1/2 cup crème fraîche or sour cream; 2 tablespoons Dijon mustard; 1 teaspoon fresh lemon juice; Coarse kosher salt; 1 tablespoon unsalted butter, room temperature; 2 garlic cloves, pressed; 1 teaspoon finely chopped fresh rosemary; 3/4 teaspoon coarse kosher salt; 1/2 teaspoon freshly cracked black pepper; 1 3-pound boneless beef loin New York strip roast; 1 pound assorted mushrooms (such as button, crimini, and oyster), large mushrooms halved; 1 pound turnips (about 2 medium), peeled, cut into 2x1/2x1/2-inch strips; 12 ounces carrots (about 4 medium), peeled, quartered lengthwise, cut crosswise into 1 1/2-to 2-inch pieces; 1 12-ounce celery root (about 1 medium), peeled, cut into 2 x 1/2 x 1/2-inch strips; 5 large shallots (about 12 ounces total), peeled, cut crosswise into 1/4-inch-thick slices; 5 tablespoons extra-virgin olive oil; 1 1/2 tablespoons chopped fresh rosemary; Coarse kosher salt

New York Strip and Fall Vegetable Roast with Mustard Cream SauceTom Schierlitz

Root vegetables and mushrooms are enriched by the meat's pan juices.

Recipe information

Yield
Makes 8 servings

Ingredients

Mustard cream sauce:

1/2 cup crème fraîche or sour cream

2 tablespoons Dijon mustard

1 teaspoon fresh lemon juice

Coarse kosher salt

Roast:

1 tablespoon unsalted butter, room temperature

2 garlic cloves, pressed

1 teaspoon finely chopped fresh rosemary

3/4 teaspoon coarse kosher salt

1/2 teaspoon freshly cracked black pepper

1 3-pound boneless beef loin New York strip roast

Vegetables:

1 pound assorted mushrooms (such as button, crimini, and oyster), large mushrooms halved

1 pound turnips (about 2 medium), peeled, cut into 2x1/2x1/2-inch strips

12 ounces carrots (about 4 medium), peeled, quartered lengthwise, cut crosswise into 1 1/2-to 2-inch pieces

1 12-ounce celery root (about 1 medium), peeled, cut into 2 x 1/2 x 1/2-inch strips

5 large shallots (about 12 ounces total), peeled, cut crosswise into 1/4-inch-thick slices

5 tablespoons extra-virgin olive oil

1 1/2 tablespoons chopped fresh rosemary

Coarse kosher salt

Preparation

For mustard cream sauce:
Step 1
Whisk crème fraîche, mustard, and lemon juice in small bowl. Season with coarse salt. DO AHEAD: Can be made 1 day ahead. Cover and chill.
For roast:
Step 2
Mix first 5 ingredients in small bowl. Place beef, fat side up, in 13x9x2-inch roasting pan. Spread butter mixture over top of roast. DO AHEAD: Can be made 1 day ahead. Cover and chill.
Step 3
Let beef stand at room temperature 1 hour before roasting.
For vegetables:
Step 4
Position 1 rack in bottom third and 1 rack in top third of oven; preheat to 450°F. Combine mushrooms, turnips, carrots, celery root, shallots, oil, and rosemary in large bowl. Sprinkle with coarse salt and pepper; toss to coat. Transfer vegetables to large rimmed baking sheet, spreading out in even layer.
Step 5
Place vegetables on lower rack in oven and beef on upper rack in oven. Roast 20 minutes. Toss vegetable mixture. Reduce oven temperature to 350° F. Continue roasting until vegetables are tender and beginning to brown and instant-read thermometer inserted into thickest part of meat registers 130°F for medium-rare, 30 to 35 minutes longer. Transfer roast to platter and let rest 10 minutes. Spoon fat from top of drippings in roasting pan. Drizzle drippings over vegetable mixture; toss to coat. Season to taste with salt and pepper.
Step 6
Spoon vegetable mixture around roast. Serve mustard cream sauce alongside.
What to drink:
Step 7
Full-bodied and spicy Brander 2007 Colson Canyon Vineyard Syrah, Santa Barbara ($35)

TagsBeef Meat Mushroom Vegetable Turnip Root Vegetable Carrot Celery Root Shallot Main Dinner Gluten Free Roast Fall Bon Appétit

Recipe information

Ingredients

Mustard cream sauce:

Roast:

Vegetables:

Preparation

For mustard cream sauce:

Step 1

For roast:

Step 2

Step 3

For vegetables:

Step 4

Step 5

Step 6

What to drink:

Step 7

Recipe notes