Steak With Roasted Carrots and Onions

By sarahbirken

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

Details

Servings 4

Preparation

Step 1

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.