New York Strip and Fall Vegetable Roast with Mustard Cream Sauce

Ingredients for New York Strip and Fall Vegetable Roast with Mustard Cream Sauce

• 120ml crème fraîche or soured 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 teaspoons coarse kosher salt

• 1/2 teaspoons freshly cracked black pepper

• 450g boneless beef loin New York strip roast

• 450g assorted mushrooms (such as button, crimini, and oyster), large mushrooms halved

• 450g turnips (about 2 medium), peeled, cut into 2x1/2x1/2-inch strips

• 350g carrots (about 4 medium), peeled, quartered lengthwise, cut crosswise into 1 1/2-to 2-inch pieces

• 30g celery root (about 1 medium), peeled, cut into 2 x 1/2 x 1/2-inch strips

• 5 large shallots (about 350g total), peeled, cut crosswise into 1/4-inch-thick slices

• 80ml extra-virgin olive oil

• 1 1/2 tablespoons chopped fresh rosemary

• Coarse kosher salt

How to make New York Strip and Fall Vegetable Roast with Mustard Cream Sauce

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 232°C. 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 177°C. Continue roasting until vegetables are tender and beginning to brown and instant-read thermometer inserted into thickest part of meat registers 54°C 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.

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Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.