New York Strip and Fall Vegetable Roast with Mustard Cream Sauce
A luxurious New York strip roast served with seasonal roasted vegetables and a creamy mustard sauce. This elegant dish features tender beef paired with turnips, carrots, mushrooms, and celery root, all seasoned with fresh rosemary and finished with a tangy crème fraîche sauce.
Ingredients
- •½ cup crème fraîche or sour cream
- •2 tablespoons Dijon mustard
- •1 teaspoon fresh lemon juice
- •1 teaspoon Coarse kosher salt
- •1 tablespoon unsalted butter
- •2 cloves garlic
- •1 teaspoon fresh rosemary
- •¾ teaspoon coarse kosher salt
- •½ teaspoon black pepper
- •3 pounds New York strip roast
- •1 pound assorted mushrooms
- •1 pound turnips
- •12 ounces carrots
- •12 ounces celery root
- •5 large shallots
- •5 tablespoons extra-virgin olive oil
- •1½ tablespoons fresh rosemary
- •1 teaspoon Coarse kosher salt
Cooking Instructions
- 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.
5 min
- 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.
10 min
- 3.
Let beef stand at room temperature 1 hour before roasting.
60 min
- 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.
15 min
- 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.
65 min
- 6.
Spoon vegetable mixture around roast. Serve mustard cream sauce alongside.
5 min
- 7.
Full-bodied and spicy Brander 2007 Colson Canyon Vineyard Syrah, Santa Barbara ($35)
