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Ambassador [Associate]
Ambassador [Associate]
  • 697 calories
  • 35 min
  • 4 servings


  • 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


  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

Net Carbs


  • 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