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Steak With Roasted Carrots and Onions

Steak With Roasted Carrots and Onions
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Serves 4| Hands-On Time: | Total Time:



  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.
By October, 2010

Nutritional Information

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

Quick Tip

Lamb Chops
Try these roasted vegetables with lamb chops or roasted chicken. 

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.