New York Strip & Fall Vegetable Roast w/ Mustard Cream Sauce

Mustard Cream Sauce 1/2 C sour cream 2 T Dijon mustard 1 t fresh lemon juice coarse kosher salt Whisk sour cream, mustard and lemon juice in a small bowl. Season w/ salt. Can be made 1 day ahead. Cover and chill.

ingredients

Beef

1 T unsalted butter, room temperature
2 garlic cloves, pressed
1 t finely chopped fresh rosemary
3/4 t kosher salt
1/2 t freshly cracked black pepper
1 3lb boneless beef loin New York strip roast

Vegetables

1 lb assorted mushrooms
12 oz carrots, peeled, quartered lengthwise, cut crosswise into 2" pieces
1 12oz celery root, peeled, cut into 2 1/2“ X 1/2” strips
5 large shallots, peeled, cut crosswise into 1/4" slices
5 T EVOO
1 1/2 T chopped fresh rosemary
coarse kosher salt

directions

1
Beef - Mix first 5 ingredients in a small bowl. Place beef, fat side up in a 13 X 9 baking dish. Spread butter mixture over top of roast. Can be made a day ahead. Cover and chill.
2
Let beef stand at room temperature 1 hour before roasting
3
Vegetables- Position 1 rack in bottom third and 1 rack in top third of oven; preheat to 450°. Combine mushrooms, carrots, celery root, shallots, oil and rosemary in large bowl. Sprinkle with salt and pepper, toss to coat. Transfer vegetables to a large rimmed baking sheet, spreading out in even layer.
4
Place vegetable on lower rack and beef on the upper rack. Toss vegetable mixture. Reduce oven temperature to 350°. Continue roasting until vegetables are tender and beginning to brown, and meat thermometer inserted at thickest part of the beef registers 130° for medium rare, 30 to 35 minutes longer. Transfer roast to platter and let set 10 minutes. Spoon fat from top of drippings in roasting pan. Drizzle over vegetable mixture. Toss to coast. Season to taste w/ salt and pepper.
5
Spoon vegetable mixture around roast. Serve mustard cream sauce alongside.