Christopher Baker
Hands-On Time
30 Mins
Total Time
30 Mins
Other Time
Serves 4

How to Make It

Step 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.

Step 2

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

Step 3

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

Step 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.

Step 5

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

Step 6

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

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