Photo: Cecilia Par
New York Strip and Fall Vegetable Roast with Mustard Cream Sauce
18 ingredients
Makes 8 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
805
Calories
59g
Protein
44g
Fat
46g
Carbs
What these numbers assume — 16 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Oyster | 6 medium (84g) | 81 |
| Onion | 1 medium (110g) | 44 |
| Turnip | 1 medium (122g) | 34 |
| Carrot | 1 medium (61g) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Celery | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 cup crème fraîche 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
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes