Beef · 30 min
Steak with Black Pepper-Dijon Sauce, Roasted Asparagus & Carrots
- 30 min
- 2–6 servings
- 700 kcal / serving
A seared striploin paired with a creamy pepper-Dijon sauce, served over roasted asparagus and carrots. The quick pan sauce balances richness with a sharp kick, making it a reliable weeknight option.
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Ingredients
- 1 small bunchasparagus
- 1 mediumcarrot
- 1 clovegarlic
- 4 fl ozheavy whipping cream
- 1shallot
- ¾ lbstriploin (New York strip) steak
- carrots
- red onion
From the pantry: black pepper, Dijon mustard, extra virgin olive oil, salt
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
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners · dinners for two
Shopping list by aisle
Produce
- 1 small bunchasparagus
- 1 mediumcarrot
- 1 clovegarlic
- 1shallot
- carrots
- red onion
Meat & seafood
- ¾ lbstriploin (New York strip) steak
Dairy, eggs & chilled
- 4 fl ozheavy whipping cream
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| asparagus | 1 small bunch | 2 small bunches | 3 small bunches |
| carrot | 1 medium | 2 medium | 3 medium |
| garlic | 1 clove | 2 cloves | 3 cloves |
| heavy whipping cream | 4 fl oz | 8 fl oz | 12 fl oz |
| shallot | 1 | ||
| striploin (New York strip) steak | ¾ lb | 1 ½ lb | 2 ¼ lb |
| red onion | ½ medium | 1 medium |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Preheat the oven to 425°F.
- Wash and dry the asparagus, trim the woody ends, and cut into bite-sized pieces; spread on a baking sheet.
- Scrub and thinly slice the carrot (and red onion if using) into rounds and add them to the sheet with the asparagus.
- Mince the garlic and shallot; sprinkle over the vegetables, drizzle with oil, season with salt, and toss to coat.
- Roast the vegetables in the oven, turning once, until fork-tender, about 12–15 minutes.
- While the veggies roast, heat a skillet over medium-high heat and pat the steak dry; season both sides with salt and pepper.
- Add oil to the hot skillet and sear the steak until browned and cooked to your liking, about 2–5 minutes per side; transfer to a plate and cover loosely with foil.
- Return the skillet to the heat; whisk in the cream, Dijon, salt, and pepper; simmer briefly until the sauce thickens slightly, 1–2 minutes; remove from heat.
- Slice the steak into thin strips and arrange on plates with the roasted vegetables; spoon the sauce over the steak and serve.
Two tips
- Prep tip: you can scrub and slice the carrot and onion ahead of time and keep them refrigerated to speed up assembly.
- Serving idea: swap the vegetables for other quick-roasted items like Brussels sprouts or snap peas if you have them on hand.
Nutrition per serving
- Calories
- 700 kcal
- Protein
- 41 g
- Carbs
- 13 g
- Fat
- 55 g
- Fiber
- 5 g
- Sodium
- 124 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.