Nice and easy recipes - Steak with Roasted Vegetables and Mustard Pan Sauce

Steak with Roasted Vegetables and Mustard Pan Sauce

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

Directions

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. Roast for 20 minutes. Scatter the mushrooms on the pan and drizzle with 1 tablespoon oil. Continue roasting until the vegetables are golden brown and tender, 8 to 10 minutes.
2. Meanwhile, heat the remaining tablespoon oil in a large skillet over medium-high heat. 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. Transfer to plates and cover with foil.
3. Add the wine to the pan and cook, scraping up any brown bits, for 30 seconds. Add the cream and mustard and simmer until slightly thickened, 1 to 2 minutes. Season witha pinch of salt and 1/2 teaspoon pepper, then stir in the tarragon. Spoon over the steaks and serve with the vegetables.