Roasted Rib-Eye Steak with Herbed Mustard Sauce and Root VegetablesMark Thomas
Recipe information
Yield
Makes 2 servings
Ingredients
2 large carrots, peeled, halved lengthwise, cut crosswise into 1 1/2-inch pieces
2 small rutabagas, peeled, cut into 1 1/2-inch pieces
2 small turnips, peeled, cut into 1 1/2-inch pieces
6 pearl onions, unpeeled
5 tablespoons olive oil
1 1 1/2- to 1 3/4-pound rib-eye steak (about 2 inches thick)
Preparation
Preheat oven to 450°F. Combine vegetables and 3 tablespoons oil in medium bowl; toss to blend. Sprinkle generously with salt and pepper. Spread vegetables on rimmed baking sheet. Rub steak with remaining 2 tablespoons oil. Place steak on small baking sheet. Sprinkle generously with salt and pepper. Roast vegetables 40 minutes. Place steak in oven. Roast vegetables until tender and beginning to brown, stirring occasionally, and roast steak until cooked to desired doneness, about 20 minutes for medium-rare. Let steak stand 3 minutes. Thinly slice crosswise. Divide between 2 plates. Arrange roasted vegetables alongside. Serve, passing mustard sauce separately.
