Steak With Roasted Carrots and Onions

Steak With Roasted Carrots and Onions
Steak With Roasted Carrots and Onions

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1 1/2

    * 1 1/2 pounds medium carrots, halved crosswise, thick pieces halved lengthwise

  • 2

    * 2 small red onions, quartered, stem ends left intact

  • 3

    * 3 tablespoons olive oil

  • * kosher salt and black pepper

  • 4

    * 4 small Newport or sirloin steaks (1 inch thick; about 1 1/2 pounds total)

  • 1/2

    * 1/2 cup dry white wine

  • 2

    * 2 tablespoons Dijon mustard

  • 2

    * 2 tablespoons chopped fresh tarragon

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.

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