Kate Merker and Sara Quessenberry
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Roast the vegetables, tossing once, until tender, 20 to 25 minutes.

  • Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium-high heat.

  • 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.

  • Add the wine to the skillet and whisk in the mustard. Simmer until slightly thickened, 1 to 2 minutes.

  • Stir in the tarragon. Serve the steaks with the sauce, carrots, and onions.

Nutrition Facts

392 calories; fat 17g; saturated fat 4g; cholesterol 63mg; sodium 837mg; protein 35g; carbohydrates 19g; sugars 9g; fiber 5g; iron 3mg; calcium 88mg.