Steak With Roasted Carrots and Onions


With an elegant sauce made from white wine and Dijon mustard, this steak meal is fit for company.

Steak With Roasted Carrots and Onions
With an elegant sauce made from white wine and Dijon mustard, this meal is fit for company. Get the recipeSteak With Roasted Carrots and Onions. Photo: Christopher Baker
Hands On Time:
30 mins
Total Time:
30 mins
4 serves


  • 1 ½ 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)

  • ½ cup dry white wine

  • 2 tablespoons Dijon mustard

  • 2 tablespoons chopped fresh tarragon


  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.

Nutrition Facts (per serving)

392 Calories
17g Fat
19g Carbs
35g Protein
Nutrition Facts
Calories 392
% Daily Value *
Total Fat 17g 22%
Saturated Fat 4g 20%
Cholesterol 63mg 21%
Sodium 837mg 36%
Total Carbohydrate 19g 7%
Total Sugars 9g
Protein 35g
Calcium 88mg 7%
Iron 3mg 17%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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