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New York Strip and Fall Vegetable Roast with Mustard Cream Sauce


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

Ingredients:
  • 1/2 cup crme frache 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
  • 3/4 teaspoon coarse kosher salt
  • 1/2 teaspoon freshly cracked black pepper
  • 1 3-pound boneless beef loin New York strip roast
  • 1 pound assorted mushrooms (such as button, crimini, and oyster), large mushrooms halved
  • 1 pound turnips (about 2 medium), peeled, cut into 2x1/2x1/2-inch strips
  • 12 ounces carrots (about 4 medium), peeled, quartered lengthwise, cut crosswise into 1 1/2-to 2-inch pieces
  • 1 12-ounce celery root (about 1 medium), peeled, cut into 2 x 1/2 x 1/2-inch strips
  • 5 large shallots (about 12 ounces total), peeled, cut crosswise into 1/4-inch-thick slices
  • 5 tablespoons extra-virgin olive oil
  • 1 1/2 tablespoons chopped fresh rosemary
  • Coarse kosher salt
Directions:
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