Saturday, October 10, 2009
NY Strip Roast & Root Vegetables
Everything about this meal was amazingly good. It definitely was a good fall starter meal. It takes some patience, but the reward is quite worth it. Recipe is from Bon Appetit's October 2009 issue.
1/2 cup sour cream
2 tablespoons Dijon mustard
juice from 1 lemon
salt and fresh cracked black pepper
1 tablespoon unsalted butter at room temp
2 garlic cloves, pressed
1 & 1/2 tablespoons plus 1 teaspoon rosemary, finely chopped
3 lb. boneless NY Strip roast
1 lb. variety of mushrooms
1 lb. turnips, cut into 1/2 inch thick rounds
6 medium sized carrots, cut into rounds
1 celery root, cut into 1/4 inch strips
5 shallots, sliced
5 tablespoons olive oil
First you'll want to make a cream sauce for the steak. It's pretty simple. Combine sour cream, mustard, and lemon juice in small bowl. Salt to taste. Whoa... done. Told you it was quite simple. Cover and place in the fridge until ready to serve.
For the roast itself, combine butter, garlic, 1 teaspoon rosemary, 3/4 teaspoon salt, and 1/2 teaspoon black pepper in small bowl. Putting beef fat side up, spread mixture on top of roast.
Allow the beef to sit at room temperature for at least an hour before cooking.
Preheat your oven to 450 degrees and place 1 rack in top 3rd of oven and another rack in bottom 3rd of oven.
For the vegetables, combine mushrooms, turnips, carrots, celery, shallots, oil, and rosemary in a large bowl. Toss to coat well with the oil. Sprinkle with salt and pepper to taste. Toss one more time. Spread the vegetables on a large baking sheet in an even layer.
Put vegetables on bottom rack in oven, and the roast on the top rack. Roast for about 20 minutes. Toss the vegetables and turn oven temperature to 350 degrees. Continue to roast beef and vegetables for about 30-35 more minutes for a good medium rare-medium.
Let meat rest for 10 minutes before cutting. Transfer vegetables to a serving bowl and drizzle with any leftover juices from meat from pan. Season to taste with salt and pepper if needed.
Cut the roast to desired thickness and serve on top of vegetables. Serve with the mustard cream sauce on the side. Enjoy!
The vegetable mixture was a perfect accompaniment to the meat which was tender and juicy. I will definitely keep this one in the back of my pocket. It's an impressive meal!