Steak with Black Pepper-Dijon Sauce, Roasted Asparagus & Carrots

[Sincerely-Food-Chef]

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!