Roasted Rib-Eye Steak With Herbed Mustard Sauce and Root Vegetables
| 2 | EACH carrots, rutabagas & turnips, peeled & cut into 1-1/2 inch pieces | 5 | tablespoons olive oil |
| 1-3/4 | pound rib-eye steak | 6 | pearl onions, unpeeled |
| MUSTARD SAUCE: | | |
| 1 | teaspoon minced fresh marjoram | 1/2 | cup Dijon mustard |
| 1/2 | teaspoon minced fresh rosemary | 1 | teaspoon minced fresh thyme |
| 1/4 | teaspoon aniseed, chopped | | |
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Preheat oven to 450 degrees. Combine vegetables & 3 Tbs. oil in a bowl; toss to blend. Sprinkle generously with salt & pepper. Spread vegetables on baking sheet. Rub steak with other 2 Tbs. oil. Place steak on baking sheet. Season with salt & pepper. Roast vegetables 40 minutes, then place steak in the oven. Continue to roast the vegetables until tender & beginning to brown, stir often & roast steak until cooked to desired doneness. Let steak stand 3 mins. Serve steak with vegetables & mustard sauce. (To make sauce - whisk ingredients together; blend. Season with salt & pepper.) Serves 2.
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