Steak With Roasted Carrots and Onions

Steak With Roasted Carrots and Onions
Christopher Baker
With an elegant sauce made from white wine and Dijon mustard, this meal is fit for company.

Get the recipe.
Serves 4
preparation
30
minutes
cooking
30
minutes
other
0
minutes

Ingredients

1 1/2
pounds
medium carrots, halved crosswise, thick pieces halved lengthwise
2
small red onions, quartered, stem ends left intact
3
tablespoons
olive oil
kosher salt and black pepper
4
small Newport or sirloin steaks (1 inch thick; about 1 1/2 pounds total)
1/2
cup
dry white wine
2
tablespoons
Dijon mustard
2
tablespoons
chopped fresh tarragon

Directions

  1. Heat oven to 425° F. On a large rimmed baking sheet, toss the carrots, onions, 2 tablespoons of the oil, ¾ teaspoon salt, and ¼ teaspoon pepper.
  2. Roast the vegetables, tossing once, until tender, 20 to 25 minutes.
  3. Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium-high heat.
  4. Season the steaks with ½ teaspoon each salt and pepper. Cook to desired doneness, 4 to 5 minutes per side for medium-rare. Transfer to plates.
  5. Add the wine to the skillet and whisk in the mustard. Simmer until slightly thickened, 1 to 2 minutes.
  6. Stir in the tarragon. Serve the steaks with the sauce, carrots, and onions.
Kate Merker and Sara Quessenberry
September 2010

Nutritional Information

  • Per Serving
  • Calories 392
  • Fat 17 g
  • Sat Fat 4 g
  • Cholesterol 63 mg
  • Sodium 837 mg
  • Protein 35 g
  • Carbohydrate 19 g
  • Sugar 9 g
  • Fiber 5 g
  • Iron 3 mg
  • Calcium 88 mg
What does this mean? See Nutrition 101.