Steak with Roasted Vegetables and Mustard Pan Sauce Recipe

Name: Steak with Roasted Vegetables and Mustard Pan Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. small sweet potatoes (about 2), cut into 2 1/2-in.-long wedges; 1 medium red onion, cut into 1/2-in.-thick wedges; 3 tbsp. olive oil; kosher salt; Black pepper; 1 10-oz package mushrooms, halved; 1 1/2 lb. sirloin steak (about 3/4-in. thick), trimmed and cut into 4 pieces; 1/2 c. dry white wine; 1/4 c. heavy cream; 1 tsp. Dijon mustard; 1 tbsp. chopped fresh tarragon

Servings: persons

1 lb. small sweet potatoes (about 2), cut into 2 1/2-in.-long wedges
1 medium red onion, cut into 1/2-in.-thick wedges
3 tbsp. olive oil
kosher salt
Black pepper
1 10-oz package mushrooms, halved
1 1/2 lb. sirloin steak (about 3/4-in. thick), trimmed and cut into 4 pieces
1/2 c. dry white wine
1/4 c. heavy cream
1 tsp. Dijon mustard
1 tbsp. chopped fresh tarragon

1
Heat oven to 425 degrees F. On a large rimmed baking sheet, toss the sweet potatoes and red onion with 1 tablespoon oil and 1/2 teaspoon each salt and pepper.
2
Roast for 20 minutes.
3
Scatter the mushrooms on the pan and drizzle with 1 tablespoon oil.
4
Continue roasting until the vegetables are golden brown and tender, 8 to 10 minutes.
5
Meanwhile, heat the remaining tablespoon oil in a large skillet over medium-high heat.
6
Season the steak with 1/2 teaspoon each salt and pepper and cook to desired doneness, 3 to 4 minutes per side for medium-rare.
7
Transfer to plates and cover with foil.
8
Add the wine to the pan and cook, scraping up any brown bits, for 30 seconds.
9
Add the cream and mustard and simmer until slightly thickened, 1 to 2 minutes.
10
Season witha pinch of salt and 1/2 teaspoon pepper, then stir in the tarragon.
11
Spoon over the steaks and serve with the vegetables.

724

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 lb. small sweet potatoes (about 2), cut into 2 1/2-in.-long wedges, 1 medium red onion, cut into 1/2-in.-thick wedges, 3 tbsp. olive oil, kosher salt, and more.

Yes, Steak with Roasted Vegetables and Mustard Pan Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Steak with Roasted Vegetables and Mustard Pan Sauce

How did you like this recipe?

Frequently Asked Questions