New York Strip and Fall Vegetable Roast with Mustard Cream Sauce Recipe

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