Name: Steak with Black Pepper-Dijon Sauce, Roasted Asparagus & Carrots
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 small bunches asparagus; 3 medium carrots; 3 cloves garlic; 355 ml heavy whipping cream; 1 medium red onion; 1.02 kg striploin (New York strip) steak; black pepper; Dijon mustard; extra virgin olive oil; salt

Steak with Black Pepper-Dijon Sauce, Roasted Asparagus & CarrotsSteak with Black Pepper-Dijon Sauce, Roasted Asparagus & Carrots — a 40-minute dinner recipe with 10 ingredients, serving 6.Ingredients

3 small bunches asparagus

3 medium carrots

3 cloves garlic

355 ml heavy whipping cream

1 medium red onion

1.02 kg striploin (New York strip) steak

black pepper

Dijon mustard

extra virgin olive oil

salt

Instructions

Preheat oven to 220°C (425°F).

Meanwhile, wash and dry the asparagus. Snap or cut off woody ends, then cut into bite-sized pieces. Divide between two baking sheet pans.

Wash, dry, peel, and slice carrots into thin rounds. Divide between baking sheets.

Peel and mince garlic and onion; sprinkle both over the veggies. Drizzle with oil, season with salt, and toss to combine.

Place baking sheets in the oven and roast veggies, tossing once, until fork-tender, 15-18 minutes.

Meanwhile, preheat a large skillet over medium-high heat.

While the skillet heats up, pat the steak dry with paper towels and place on a large plate; season with salt and pepper on both sides.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches if necessary, add steak and cook until desired doneness, 2-5 minutes per side. Remove to a clean plate and loosely cover with foil.

Return skillet to medium-high heat; add cream, Dijon, salt, and pepper. Whisk to combine the sauce and bring to a simmer. Cook until heated through and slightly thickened, 2-3 minutes. Remove from the heat.

Meanwhile, thinly slice steak into strips.

To serve, divide steak and veggies between plates. Top steak with sauce and enjoy!

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