Day 5: Steak with Roasted Carrots and Onions

To round out our first week, we have our food assistant Lindsay Funston (who is also a new blogger in our Food & Recipes channel on Simply Stated!). Lindsay works on the food road tests, writes the food daily finds, and on top of all that contributes to the Simple Solutions section of the magazine.

 

A Life-Changing (and Simple!) White Wine Sauce

 

For a meal I'm preparing myself, I wouldn't typically opt for red meat; I've been trying to cut down on my intake. But I am a sucker for mustard-wine sauces so I was excited to make this recipe. Now, you should understand that I am in the food department, so I'm lucky enough to taste all of the recipes we run in our test kitchen before they go to print. Since this story had so many tasty options, it was a tough decision on which to actually make!

 

 

The beauty of Steak with Roasted Carrots and Onions is how easy and impressive the sauce is, but we'll get to that later. The recipe first calls for roasting carrots and onions, which made me realize that I do not prepare vegetables this way often enough. They were so tender and delicious.

 

 

While the vegetables are roasting, you pan-fry the steak. And then the sauce happens: You simmer dry white wine (I used Sauvignon Blanc) and Dijon in the skillet with the pan juices. Once the mixture thickens after a couple minutes, you stir in tarragon, one of my favorite herbs—it tastes like licoricy basil—and you're already done! I made the dinner for one of my girlfriends and we both couldn't get enough of the sauce. We poured it all over not just the steak, but also the vegetables, and I kept thinking how I wished I had a hunk of crusty bread or even couscous to soak up every last bit. This is going to be my go-to sauce for chicken, pork, and steak!

 

 

Have you tried this recipe? Let us know how you liked it in the comments, and share your photos by following @RealSimpleFood on Twitter and using the hashtag #OctDinner.