New York Strip and Fall Vegetable Roast with Mustard Cream Sauce

Name: New York Strip and Fall Vegetable Roast with Mustard Cream Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 kilograms boneless beef loin New York strip roast; 340 grams carrots (about 4 medium), peeled, quartered lengthwise, cut crosswise into 1 1/2-to 2-inch pieces; 340 grams celery root (about 1 medium), peeled, cut into 2 x 1/2 x 1/2-inch strips; 8 servings Coarse kosher salt; 118 milliliters crème fraîche or sour cream; 2 Tbsps Dijon mustard; 2 Tbsps chopped fresh rosemary; 2 garlic cloves, pressed; 1 teaspoon fresh lemon juice; 454 grams assorted mushrooms (such as button, crimini, and oyster), large mushrooms halved; 5 Tbsps extra-virgin olive oil; 1 teaspoons freshly cracked black pepper; 5 larges shallots (about 12 ounces total), peeled, cut crosswise into 1/4-inch-thick slices; 454 grams turnips (about 2 medium), peeled, cut into 2x1/2x1/2-inch strips; 1 Tbsp unsalted butter, room temperature

You can never have too many main course recipes, so give New York Strip and Fall Vegetable Roast with Mustard Cream Sauce a try. This recipe serves 8. One portion of this dish contains approximately 36g of protein, 45g of fat, and a total of 595 calories. This recipe covers 26% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 45 minutes. It will be a hit at your Autumn event. A mixture of shallots, olive oil, celery root, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the fresh rosemary you could follow this main course with the Vanilla Yogurt with Grape and Blueberry Compote with Honey and Fresh Rosemary: An Easy Breakfast or Dessert as a dessert. It is a good option if you're following a gluten free, primal, and דל פחמימות, diet.

Instructions

Whisk crème fraîche, mustard, and lemon juice in smallbowl. Season with coarse salt. DO AHEAD: Can be made 1 day ahead. Cover and chill.

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Creme Fraiche

Coarse Salt

Lemon Juice

Mustard

Equipment you will use

Whisk

Mix first 5 ingredients in smallbowl.

Place beef, fat side up, in 13x9x2-inchroasting pan.

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Beef

Equipment you will use

Frying Pan

Spread butter mixture overtop of roast. DO AHEAD: Can be made 1 dayahead. Cover and chill.

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Butter

Spread

Let beef stand at room temperature1 hour before roasting.

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Beef

Position 1 rack in bottomthird and 1 rack in top third of oven;preheat to 450°F.

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Oven

Combine mushrooms,turnips, carrots, celery root, shallots, oil,and rosemary in large bowl.

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Celeriac

Mushrooms

Rosemary

Shallot

Carrot

Turnip

Cooking Oil

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Bowl

Sprinklewith coarse salt and pepper; toss to coat.

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Salt And Pepper

Transfer vegetables to large rimmedbaking sheet, spreading out in even layer.

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Vegetable

Place vegetables on lower rack in ovenand beef on upper rack in oven. Roast 20minutes. Toss vegetable mixture. Reduceoven temperature to 350° F. Continueroasting until vegetables are tender andbeginning to brown and instant-readthermometer inserted into thickest part ofmeat registers 130°F for medium-rare, 30 to35 minutes longer.

Ingredients you will need

Vegetable

Beef

Equipment you will use

Oven

Transfer roast to platterand let rest 10 minutes. Spoon fat fromtop of drippings in roasting pan.

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Roasting Pan