Root vegetables and mushrooms are enriched by the meat's pan juices.
Provided by Molly Stevens
Yield Makes 8 servings
Number Of Ingredients 18
Steps:
- Whisk crème fraîche, mustard, and lemon juice in small bowl. Season with coarse salt. DO AHEAD: Can be made 1 day ahead. Cover and chill.
- Mix first 5 ingredients in small bowl. Place beef, fat side up, in 13x9x2-inch roasting pan. Spread butter mixture over top of roast. DO AHEAD: Can be made 1 day ahead. Cover and chill.
- Let beef stand at room temperature 1 hour before roasting.
- 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.
- 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.
- Spoon vegetable mixture around roast. Serve mustard cream sauce alongside.
- Full-bodied and spicy Brander 2007 Colson Canyon Vineyard Syrah, Santa Barbara ($35)
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