For mustard cream sauce:
Whisk cr?me fra?che, 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 450F. 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 130F 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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (487g)|
|Recipe Makes: 8|
|Calories from Fat: 320 (56%)|
|Amt Per Serving||% DV|
|Total Fat 35.6g||47 %|
|Saturated Fat 14.2g||71 %|
|Monounsaturated Fat 14.8g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 122mg||38 %|
|Sodium 597.7mg||21 %|
|Potassium 1403.5mg||37 %|
|Total Carbohydrate 26.7g||8 %|
|Dietary Fiber 5.2g||21 %|
|Sugars, other 21.4g|
|Protein 37.4g||53 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 571
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