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Recipes
October 2009

New York Strip and Fall Vegetable Roast with Mustard Cream Sauce

By Molly StevensPhotography by Tom Schierlitz

3.6

(19)

Image may contain Food and Roast
Tom Schierlitz

This New York strip steak recipe is your go-to fall dinner. And yes, that includes vegetables!

Recipe information

  • Yield

    8 Servings

Ingredients

Mustard cream sauce

½

cup crème fraîche or sour cream

2

tablespoons Dijon mustard

1

teaspoon fresh lemon juice

Coarse kosher salt

Roast

1

tablespoon unsalted butter, room temperature

2

garlic cloves, pressed

1

teaspoon finely chopped fresh rosemary

¾

teaspoon coarse kosher salt

½

teaspoon freshly cracked black pepper

1

3 lb. boneless beef loin New York strip roast

Vegetables

1

lb. assorted mushrooms (such as button, crimini, and oyster), large mushrooms halved

1

lb. turnips (about 2 medium), peeled, cut into 2"x½"x½" strips

12

ounces carrots (about 4 medium), peeled, quartered lengthwise, cut crosswise into 1½" to 2" pieces

1

12-ounce celery root (about 1 medium), peeled, cut into 2"x½"x½" strips

5

large shallots (about 12 ounces total), peeled, cut crosswise into ¼" thick slices

5

tablespoons extra-virgin olive oil

1½

tablespoons chopped fresh rosemary

Coarse kosher salt

Need to make a substitution?

Preparation

  1. Mustard Cream Sauce

    Step 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.

  2. Roast

    Step 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.

    Step 3

    Let beef stand at room temperature 1 hour before roasting.

    Do Ahead: Garlic and herb butter can be made 1 day ahead. Cover and chill.

  3. Vegetables

    Step 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.

    Step 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.

    Step 6

    Spoon vegetable mixture around roast. Serve mustard cream sauce alongside.

Nutrition Per Serving

One serving contains the following: Calories (kcal) 549.1 %Calories from Fat 56.3 Fat (g) 34.3 Saturated Fat (g) 12.3 Cholesterol (mg) 124.3 Carbohydrates (g) 22.2 Dietary Fiber (g) 4.5 Total Sugars (g) 5.9t Net Carbs (g) 17.8t Protein (g) 37.8
Explore Bon AppétitSteakBeefMeatMushroomVegetableTurnipFallEasyMainGluten-FreeRoastDinner