Roasted Rib-Eye Steak with Herbed Mustard Sauce and Root Vegetables
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.
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.
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.
Peju Province MerlotDeep ruby in color, the 2016 Merlot offers fragrant, layered aromas of juicy pomegranate, baking spice, and a hint of cedar. Lush fruits of cherry and blackberry envelop the palate. Soft hints of toasted almond and vanilla culminate with an elegant finish. Delicious now, this Merlot will continue to mature for the next 6-8 years.Blend: 95% Merlot, 4% Cabernet Sauvignon, 1% Petit Sirah