Ingredients
Mustard cream sauce
- 1/2 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
- 3/4 teaspoon coarse kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 1 3-pound boneless beef loin New York strip roast
Vegetables
- 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 2x1/2x1/2-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
Description
In This Perfect Fall Dish, Root Vegetables And Mushrooms Are Enriched By The Meat's Pan Juices.
Bon Appetit Magazine
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter