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Sincerely-Food-Chef
Ambassador [Associate]
Ambassador [Associate]
  • 697 calories
  • 35 min
  • 4 servings

Ingredients

  • 2 small bunches asparagus
  • 2 medium carrots
  • 2 cloves garlic
  • 8 fl oz heavy whipping cream
  • ½ medium red onion
  • 1 ½ lb striploin (New York strip) steak
  • black pepper
  • Dijon mustard
  • extra virgin olive oil
  • salt

Instructions

  1. Preheat oven to 425°F.
  2. Meanwhile, wash and dry the asparagus. Snap or cut off woody ends, then cut into bite-sized pieces. Transfer to a large baking sheet pan.
    • 2 small bunches asparagus
  3. Wash, dry, peel, and slice carrots into thin rounds. Add to the baking sheet with the asparagus.
    • 2 medium carrots
  4. Peel and mince garlic and onion; sprinkle both over the veggies. Drizzle with oil, season with salt, and toss to combine.
    • 2 cloves garlic
    • ½ medium red onion
    • 4 tsp extra virgin olive oil
    • ½ tsp salt
  5. Place baking sheet in the oven and roast veggies, tossing once, until fork-tender, 12-15 minutes.
  6. Meanwhile, preheat a large skillet over medium-high heat.
  7. While the skillet heats up, pat the steak dry with paper towels and place on a plate; season with salt and pepper on both sides.
    • 1 ½ lb striploin (New York strip) steak
    • ½ tsp salt
    • ½ tsp black pepper
  8. Once the skillet is hot, add oil and swirl to coat the bottom. Add steak and cook until desired doneness, 2-5 minutes per side. Remove to a clean plate and loosely cover with foil.
    • 4 tsp extra virgin olive oil
  9. 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, 1-2 minutes. Remove from the heat.
    • 8 fl oz (1 cup) heavy cream
    • ¼ cup Dijon mustard
    • ½ tsp salt
    • ½ tsp black pepper
  10. Meanwhile, thinly slice steak into strips.
  11. To serve, divide steak and veggies between plates. Top steak with sauce and enjoy!

Nutrition per Serving

Calories
697
Fat
55g
Net Carbs
8g
Protein
41g

Cookware

  • aluminum foil
  • baking sheet pan
  • chef's knife
  • colander
  • cutting board
  • garlic press (optional)
  • measuring cups
  • measuring spoons
  • oven mitts
  • stainless steel or cast iron skillet
  • tongs
  • vegetable peeler
  • whisk or fork