Food Recipes Steak With Roasted Carrots and Onions 3.9 (622) 6 Reviews With an elegant sauce made from white wine and Dijon mustard, this steak meal is fit for company. By Sara Quessenberry Sara Quessenberry Sara Quessenberry is a recipe developer, food stylist, and cookbook author with nearly two decades of experience in the culinary arts. She was a food stylist and recipe developer at Real Simple for five years. She's currently the food director at doitDelicious.com. Highlights: * Food director at doitDelicious.com * Collaborates with Jessica Seinfeld on recipes for her cookbooks and website * Wrote an award-winning cookbook, The Good Neighbor Cookbook Real Simple's Editorial Guidelines and Kate Merker Kate Merker Kate Merker is the chief food director at Hearst Magazines. She has over two decades of experience producing food content for print and digital publications, including Real Simple. Highlights: * At Real Simple, Kate worked her way up from editorial assistant to senior food editor * Served as food and nutrition director at Woman's Day for seven years * Joined Hearst Magazines as chief food director (2017) Real Simple's Editorial Guidelines Updated on September 4, 2022 Print Share Share Tweet Pin Email With an elegant sauce made from white wine and Dijon mustard, this meal is fit for company. Get the recipe: Steak With Roasted Carrots and Onions. Photo: Christopher Baker Hands On Time: 30 mins Total Time: 30 mins Yield: 4 serves Jump to Nutrition Facts Ingredients 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 Directions 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. 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. Print Nutrition Facts (per serving) 392 Calories 17g Fat 19g Carbs 35g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.