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

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

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New York Strip and Fall Vegetable Roast with Mustard Cream Sauce

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Ingredients

Count

Nutrition

520

Calories

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Ingredients:

Serving

1/2 cup creme fraiche or sour cream
2 tbsp dijon mustard
1 tsp fresh lemon juice
coarse kosher salt
1 tbsp unsalted butter, room temperature
2 garlic cloves, pressed
1 tsp finely chopped fresh rosemary
3/4 tsp coarse kosher salt
1/2 tsp freshly cracked black pepper
1 3- lb boneless beef loin new york strip roast
1 lb assorted mushrooms (such as button , crimini
1 lb turnips (about 2 medium), peeled , cut into 2x1/2x1/2-inch strips
12 oz carrots (about 4 medium), peeled , quartered lengthwise, cut crosswise into 1 1/2-to 2-inch pieces
1 12- oz celery root (about 1 medium), peeled , cut into 2 x 1/2 x 1/2-inch strips
5 large shallots (about 12 oz total), peeled , cut crosswise into 1/4-inch-thick slices
5 tbsp extra-virgin olive oil
1 1/2 tbsp chopped fresh rosemary
coarse kosher salt

Directions:

For 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.
For roast: 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.
For vegetables: 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.
What to drink: Full-bodied and spicy Brander 2007 Colson Canyon Vineyard Syrah, Santa Barbara ($35)

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	519.78 Kcal (2176 kJ)
Calories from fat	228.61 Kcal
		% Daily Value*
Total Fat	25.4g	39%
Cholesterol	121.13mg	40%
Sodium	470.5mg	20%
Potassium	663.23mg	14%
Total Carbs	27.22g	9%
Sugars	13.99g	56%
Dietary Fiber	6.02g	24%
Protein	44.18g	88%
Vitamin C	17.5mg	29%
Vitamin A	0.3mg	11%
Iron	4.6mg	26%
Calcium	72mg	7%

Amount Per 100 g
Calories	113.99 Kcal (477 kJ)
Calories from fat	50.14 Kcal
		% Daily Value*
Total Fat	5.57g	39%
Cholesterol	26.56mg	40%
Sodium	103.18mg	20%
Potassium	145.45mg	14%
Total Carbs	5.97g	9%
Sugars	3.07g	56%
Dietary Fiber	1.32g	24%
Protein	9.69g	88%
Vitamin C	3.8mg	29%
Vitamin A	0.1mg	11%
Iron	1mg	26%
Calcium	15.8mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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