New York Strip and Fall Vegetable Roast with Mustard Cream Sauce

Ingredients

• 3 pound beef loin new york strip roast boneless
• 12 ounces carrots peeled quartered ( 4 medium)
• 12 ounce celery root peeled cut into 2 x 1/2 x 1/2-inch strips ( 1 medium)
• 8 servings coarse kosher salt 
• 0.5 cup crème fraîche sour
• 2 tablespoons dijon mustard 
• 1.5 tablespoons rosemary fresh chopped
• 2  garlic cloves pressed
• 1 teaspoon juice of lemon fresh
• 1 pound mushrooms assorted halved (such as button, crimini, and oyster)
• 5 tablespoons olive oil extra-virgin
• 0.5 teaspoon freshly cracked pepper black
• 5 large shallots peeled ( 12 ounces total)
• 1 pound turnips peeled cut into 2x1/2x1/2-inch strips ( 2 medium)
• 1 tablespoon butter unsalted room temperature

Equipment

• bowl
• frying pan
• oven
• whisk
• roasting pan

Directions

1. Whisk crème fraîche, mustard, and lemon juice in smallbowl. Season with coarse salt. DO AHEAD: Can be made 1 day ahead. Cover and chill.
2. Mix first 5 ingredients in smallbowl.
3. Place beef, fat side up, in 13x9x2-inchroasting pan.
4. Spread butter mixture overtop of roast. DO AHEAD: Can be made 1 dayahead. Cover and chill.
5. Let beef stand at room temperature1 hour before roasting.
6. Position 1 rack in bottomthird and 1 rack in top third of oven;preheat to 450°F.
7. Combine mushrooms,turnips, carrots, celery root, shallots, oil,and rosemary in large bowl.
8. Sprinklewith coarse salt and pepper; toss to coat.
9. Transfer vegetables to large rimmedbaking sheet, spreading out in even layer.
10. Place vegetables on lower rack in ovenand beef on upper rack in oven. Roast 20minutes. Toss vegetable mixture. Reduceoven temperature to 350° F. Continueroasting until vegetables are tender andbeginning to brown and instant-readthermometer inserted into thickest part ofmeat registers 130°F for medium-rare, 30 to35 minutes longer.
11. Transfer roast to platterand let rest 10 minutes. Spoon fat fromtop of drippings in roasting pan.
12. Drizzledrippings over vegetable mixture; toss tocoat. Season to taste with salt and pepper.
13. Spoon vegetable mixture around roast.
14. Serve mustard cream sauce alongside.
15. Full-bodied and spicy Brander 2007 Colson Canyon Vineyard Syrah, Santa Barbara ($35)