New York Strip and Fall Vegetable Roast with Mustard Cream Sauce

New York Strip and Fall Vegetable Roast with Mustard Cream Sauce
Photo by Tom Schierlitz

Ingredients

  • 1 3-pound boneless beef loin New York strip roast
  • Coarse kosher salt
  • 1 tablespoon unsalted butter
  • Coarse kosher salt
  • 1 teaspoon fresh lemon juice
  • ½ teaspoon freshly cracked black pepper
  • 1 pound turnips
  • + 11 more ingredients
    • ½ cup crème frache or sour cream
    • ¾ teaspoon coarse kosher salt
    • 1 teaspoon fresh rosemary
    • 1 ½ tablespoons fresh rosemary
    • 5 large shallots
    • 12 ounces carrots
    • 1 pound assorted mushrooms (such as button, crimini, and oyster), large mushrooms halved
    • 2 tablespoons Dijon mustard
    • 2 cloves garlic
    • 1 12-ounce celery root
    • 5 tablespoons extra-virgin olive oil

Whisk crème frache, 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: C...

View full recipe at Epicurious

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