Roasted Rib-Eye Steak with Herbed Mustard Sauce and Root Vegetables

Name: Roasted Rib-Eye Steak with Herbed Mustard Sauce and Root Vegetables
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 2 larges carrots, peeled, halved lengthwise, cut crosswise into 1 1/2-inch pieces; 2 servings Herbed Mustard Sauce; 5 Tbsps olive oil; 6 pearl onions, unpeeled; 680 grams rib-eye steak (about 2 inches thick); 2 smalls rutabagas, peeled, cut into 1 1/2-inch pieces; 2 smalls turnips, peeled, cut into 1 1/2-inch pieces

You can never have too many main course recipes, so give Roasted Rib-Eye Steak with Herbed Mustard Sauce and Root Vegetables a try. This recipe serves 2. One portion of this dish contains approximately 75g of protein, 84g of fat, and a total of 1258 calories. From preparation to the plate, this recipe takes approximately 45 minutes. It is perfect for valentin day. It is a good option if you're following a gluten free, dairy free, and primal diet. If you have rutabagas, herbed mustard sauce, olive oil, and a few other ingredients on hand, you can make it.

Instructions

Preheat oven to 450°F.

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Oven

Combine vegetables and 3 tablespoons oil in medium bowl; toss to blend.

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Vegetable

Cooking Oil

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Bowl

Sprinkle generously with salt and pepper.

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Salt And Pepper

Spread vegetables on rimmed baking sheet. Rub steak with remaining 2 tablespoons oil.

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Vegetable

Spread

Steak

Cooking Oil

Dry Seasoning Rub

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Baking Sheet

Place steak on small baking sheet.

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Steak

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Baking Sheet

Sprinkle generously with salt and pepper. Roast vegetables 40 minutes.

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Salt And Pepper

Vegetable

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.

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Vegetable

Steak

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Oven

Let steak stand 3 minutes. Thinly slice crosswise. Divide between 2 plates. Arrange roasted vegetables alongside.

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Vegetable

Steak

Serve, passing mustard sauce separately.

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Mustard

Sauce

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Bowl

Baking Sheet

Ingredients

Servings:

2larges

carrots, peeled, halved lengthwise, cut crosswise into 1 1/2-inch pieces 2servings

Herbed Mustard Sauce 5Tbsps

olive oil 6

pearl onions, unpeeled 680grams

rib-eye steak (about 2 inches thick)2smalls

rutabagas, peeled, cut into 1 1/2-inch pieces 2smalls

turnips, peeled, cut into 1 1/2-inch pieces

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak works really well with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Peju Province Merlot with a 4.5 out of 5 star rating seems like a good match. It costs about 38 dollars per bottle.