New York Strip and Fall Vegetables

ingredients

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

Roast

1
Mix first 5 ingredients in small bowl. Place beef, fat side up, in 13x9x2-inch roasting pan. Spread butter mixture over top of roast.
2
DO AHEAD Can be made 1 day ahead. Cover and chill.
3
Let beef stand at room temperature 1 hour before roasting.

Vegetable

1
Position 1 rack in bottom third and 1 rack in top third of oven; preheat to 450°F. Combine mushrooms, turnips, carrots, celery root, shallots, oil, and rosemary in large bowl. Sprinkle with coarse salt and pepper; toss to coat. Transfer vegetables to large rimmed baking sheet, spreading out in even layer.
2
Place vegetables on lower rack in oven and beef on upper rack in oven. Roast 20 minutes. Toss vegetable mixture. Reduce oven temperature to 350°F. Continue roasting until vegetables are tender and beginning to brown and instant-read thermometer inserted into thickest part of meat registers 130°F for medium-rare, 30 to 35 minutes longer. Transfer roast to platter and let rest 10 minutes. Spoon fat from top of drippings in roasting pan. Drizzle drippings over vegetable mixture; toss to coat. Season to taste with salt and pepper.
3
Spoon vegetable mixture around roast.

Source: William