Name: New York Strip and Fall Vegetable Roast with Mustard Cream Sauce
Yield: 8 Servings
Ingredients: ½ cup crème fraîche or sour 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; ¾ teaspoon coarse kosher salt; ½ teaspoon freshly cracked black pepper; 1 3 lb. boneless beef loin New York strip roast; 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

Tom Schierlitz

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

Recipe notes