Steak With Roasted Carrots and Onions

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

Ingredients

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.
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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