NEW YORK STRIP AND FALL VEGETABLE ROAST WITH MUSTARD CREAM SAUCE

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New York Strip and Fall Vegetable Roast with Mustard Cream Sauce image

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

Provided by Molly Stevens

Yield Makes 8 servings

Number Of Ingredients 18

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

Steps:

  • 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.
  • 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.
  • Let beef stand at room temperature 1 hour before roasting.
  • 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.
  • 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.
  • Spoon vegetable mixture around roast. Serve mustard cream sauce alongside.
  • Full-bodied and spicy Brander 2007 Colson Canyon Vineyard Syrah, Santa Barbara ($35)

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