NEW YORK STRIP AND FALL VEGETABLE ROAST WITH MUSTARD CREAM SAUCE
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)
ROASTED NEW YORK STRIP STEAK WITH PORT WINE MUSTARD SAUCE
Provided by Food Network
Categories main-dish
Time 1h15m
Yield 10 to 12 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F and place a rack in the middle.
- Generously season the New York strip all over with salt and pepper. Heat a heavy metal roasting pan on the stove over high heat. Add a film of olive oil. When the oil begins to give off wisps of smoke, carefully put the meat in the pan presentation side down and turn down the heat to medium-high; scatter the trimming scraps around its sides. Sear without disturbing until the meat is evenly browned, about 5 minutes per side. With the meat presentation side up, put the roasting pan in the oven and cook until done medium rare, 140 to 145 degrees F on an instant-read thermometer, about 45 minutes.
- Transfer the meat from the roasting pan to a serving platter, cover it with aluminum foil, and let it rest in a warm place for 10 to 15 minutes.
- For Port Wine Mustard Sauce: Remove and discard the scraps from the roasting pan and pour off all but a thin film of fat. Put the pan on the stove over medium-high heat. Add the shallot and, as soon as it starts to sizzle, pour in the port wine and the stock, stirring and scraping with a wooden spoon to dissolve the pan deposits. With a whisk, stir in the cream. Reduce the heat to maintain a bare simmer and, a piece at a time, whisk in the butter until it melts. Continue cooking until the sauce is thick enough to coat the back of a spoon. Turn off the heat and stir in the mustard and sprinkle with salt and pepper, to taste. Transfer the sauce to a small saucepan to keep it warm.
- Uncover the New York strip and transfer it to a cutting board. Pour any juices that have collected on the platter into the sauce, stirring it in. With a sharp knife, cut the meat across the grain into slices about 1/2-inch thick, arranging them overlapping on the platter. Ladle a little sauce over the meat and pass the rest alongside.
ROAST NEW YORK STRIP LOIN WITH GARLIC-HERB CRUST
New York strip loin, also called top loin of beef, is a succulent, elegant roast. If you want a lot of leftovers (they are great for sandwiches), use a seven-pound roast and multiply the seasonings by 1 1/2. Either way, have your butcher trim some of the fat, leaving about 1/4 inch for the best flavor. With this as your entrée, uncork a Cabernet Sauvignon.
Categories Food Processor Beef Garlic Herb Roast Christmas Low Carb New Year's Eve Dinner Lunch Winter Anniversary Sage Thyme Christmas Eve Party Bon Appétit Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 10 servings
Number Of Ingredients 7
Steps:
- With machine running, drop garlic into processor; blend until finely chopped. Add sage, thyme, oil, salt and pepper; process until paste forms.
- Pat meat dry with paper towels. Rub meat all over with herb paste. Cover; chill at least 3 hours. (Can be made 1 day ahead. Keep refrigerated.)
- Preheat oven to 450°F. Place meat, fat side up, on rack in roasting pan. Roast meat 15 minutes. Reduce oven temperature to 350°F. Roast meat until instant-read thermometer inserted into thickest part of meat registers 130°F for medium-rare, about 35 minutes (or 140°F for medium, about 40 minutes). Remove from oven; let stand 20 minutes. Cut crosswise into 1/3-inch-thick slices. Arrange slices on platter.
WHOLE ROASTED NEW YORK STRIP LOIN
Roast beef for a holiday dinner or festive occasion is easy and impressive. There are many cuts to consider, from the pricey tenderloin and standing rib to the more affordable rump roast. A whole strip loin, also know variously as New York strip or Kansas City strip - usually cut into steaks - also makes a great centerpiece. Served with roasted potatoes and parsnips and horseradish sauce, it is the quintessential Anglophone meal.
Provided by David Tanis
Categories roasts, main course
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Coarsely grind peppercorns and allspice together in a spice mill. Combine with salt in a small bowl. Sprinkle mixture evenly over exterior of roast. Add the grated garlic and rub in all over.
- Line a roasting pan with herb branches and set roast on top. Leave to absorb seasonings for at least 1 hour at room temperature, or refrigerate overnight (bring back to room temperature before proceeding). Heat oven to 400 degrees.
- In a large pot of well-salted boiling water, cook potatoes until just done, about 15 minutes. Remove with a spider or slotted spoon and place in an earthenware baking dish. In the same water, simmer parsnips until just done, about 8 minutes. Remove and add them to potatoes in baking dish. Pour melted butter over the potatoes and parsnips and use a brush to make sure they are well coated.
- Make the horseradish sauce: Whisk together crème fraîche, Dijon mustard, horseradish and cayenne in a small bowl. Season with salt and pepper and refrigerate.
- Roast the beef, uncovered, for about 1 hour. Check with an instant-read thermometer after 45 minutes. For medium-rare, take the roast out of the oven when thermometer registers 120 degrees (residual heat will cause roast to continue cooking as it rests). Remove the roast, tent it with foil, and let it rest for 15 minutes; the temperature should rise to 125 degrees. About 15 minutes after the roast goes into the oven, put in the baking dish of potatoes and parsnips, uncovered, and roast until beautifully golden brown, about 30 minutes.
- Slice the beef into 1/4-inch-thick pieces and arrange on a warmed platter, garnished with a big bunch of watercress. Pass the roasted vegetables and horseradish sauce separately.
Nutrition Facts : @context http, Calories 887, UnsaturatedFat 23 grams, Carbohydrate 53 grams, Fat 53 grams, Fiber 11 grams, Protein 49 grams, SaturatedFat 24 grams, Sodium 1271 milligrams, Sugar 9 grams, TransFat 0 grams
NEW YORK STRIP STEAKS WITH RED-WINE SAUCE
New York strip (also known as shell steak) is a boneless cut from the short loin, which is known for its tenderness. The red-wine sauce gets a boost from Dijon mustard.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 30m
Number Of Ingredients 7
Steps:
- Heat half the oil in a large skillet over medium-high heat. Season 2 steaks with 3/4 teaspoon salt and some pepper. Cook until deep golden brown and an instant-read thermometer inserted into the center reaches 130 degrees, about 4 minutes per side. Transfer to a platter, and tent with foil. Repeat with remaining oil and steaks. Let steaks rest in a 250 degree oven.
- Reduce heat to medium, and add wine to skillet. Cook until almost completely reduced, about 5 minutes. Add beef stock, and cook until reduced to 1/4 cup, about 2 1/2 minutes. Reduce heat to low, and whisk in butter (1 piece at a time) and mustard. Stir in any juices from the platter, and season with salt and pepper. Spoon sauce over steaks.
More about "new york strip and fall vegetable roast with mustard cream sauce recipes"
GARLIC HERB NY STRIP ROAST WITH MUSTARD CREAM SAUCE
From sugarfreemom.com
Servings 16Calories 209 per servingTotal Time 2 hrs 15 mins
NEW YORK STRIP ROAST - COPYKAT RECIPES
From copykat.com
SHEET PAN OVEN ROASTED VEGETABLES - THE CHUNKY CHEF
From thechunkychef.com
NEW YORK STRIP AND FALL VEGETABLE ROAST WITH MUSTARD CREAM SAUCE
From bigoven.com
5/5 (1)Total Time 2 hrsCategory Main DishCalories 571 per serving
EASY SAUCES TO SERVE WITH ROASTED VEGETABLES OR SHEET-PAN MEALS
From marthastewart.com
NYT COOKING - PARSNIP RECIPES
From cooking.nytimes.com
NEW YORK STRIP AND FALL VEGETABLE ROAST WITH MUSTARD CREAM …
From pinterest.com
THE BEST NEW YORK STRIP ROAST | A MIND "FULL" MOM
From amindfullmom.com
NEW YORK STRIP AND FALL VEGETABLE ROAST WITH MUSTARD CREAM SAUCE …
From eatyourbooks.com
EASY RECIPE NEW YORK STRIP AND FALL VEGETABLE ROAST WITH MUSTARD …
From sharerecipe.net
NEW YORK STRIP ROAST + HORSERADISH MUSTARD SAUCE
From longbournfarm.com
NEW YORK STRIP AND FALL VEGETABLE ROAST WITH MUSTARD CREAM SAUCE
From fairfaxjourney.com
NEW YORK STRIP AND FALL VEGETABLE ROAST WITH MUSTARD …
From recipebridge.com
39 BEST ROASTED VEGETABLES RECIPES | EPICURIOUS
From epicurious.com
You'll also love