Photo: José Picayo
Hands-on Time
58 Mins
Total Time
1 Hour 28 Mins
Yield
Serves 4

Coat potato wedges and baby carrots with a mixture of cornmeal and grated fresh Parmigiano-Reggiano cheese to add crunchy texture and golden-brown color to the plate.

How to Make It

Step 1

Place a large baking sheet in oven. Preheat oven to 450°.

Step 2

To prepare veggies, combine the cornmeal and cheese in a small bowl, stirring well. Place potato and carrots in a large bowl. Drizzle vegetables with 2 tablespoons oil. Sprinkle vegetables with 1/4 teaspoon salt and 1/4 teaspoon pepper; toss. Sprinkle the cornmeal mixture over vegetables; toss. Arrange vegetables in a single layer on preheated baking sheet; bake at 450° for 15 minutes. Turn vegetables over; bake an additional 8 minutes or until golden and tender.

Step 3

To prepare steaks, heat a medium saucepan over medium-high heat. Add wine and the next 4 ingredients (through rosemary) to pan, and bring to a boil. Cook until liquid almost evaporates (about 8 minutes). Add broth; bring to a boil. Cook until reduced to about 1/2 cup (about 13 minutes). Remove from heat; strain mixture through a sieve over a bowl. Discard solids.

Step 4

Heat a cast-iron skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Sprinkle both sides of steaks evenly with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Add steaks to pan; sauté for 3 minutes on each side or until desired degree of doneness. Let steaks stand 5 minutes.

Step 5

Heat pan to high heat. Add reduced broth mixture to pan; stir in mustard and remaining 1/8 teaspoon salt. Remove from heat. Add butter to pan, 1 piece at a time, stirring with a whisk until each addition is incorporated. Place 1 steak on each of 4 plates; drizzle each serving with about 1 tablespoon sauce. Sprinkle each steak with 1/2 teaspoon thyme leaves, if desired. Divide the vegetable fries evenly among servings.

Ratings & Reviews

daneanp's Review

inthewoods
December 07, 2014
This was good, but I have better CL filet recipes such as Seared Steaks with Red Wine, Mushrooms and Onions (Jan 2014) and White Wine-Marinated Steaks (Oct 2010). I did like the flavor of the sauce and the prep of the potatoes and carrots, but the potato mixture stuck to the pan and made a big mess to clean up.

carolfitz's Review

GeodeJul
May 02, 2014
Made to recipe. Excellent wine sauce & great veg. Served with spinach and the pinot noir.

bjane1's Review

bjane1
January 28, 2013
Based on the reviews, I had to try the roasted veggie fries. I was not disappointed...I will definitely be making these for company!

inthewoods's Review

niecygee
October 16, 2012
I haven't made this - just reading through it, but I don't understand how it can take one hour, 28 minutes? I must be missing something?

niecygee's Review

daneanp
September 07, 2012
This was so incredibly delicious!! The sauce was scrumptious and the veggie fries were a great accompanyment. This recipe is becoming a regular.

Summerlea's Review

Judisula
July 14, 2012
N/A

silkensunrise's Review

silkensunrise
July 06, 2012
Honestly, I have not made the steak and sauce. But the veggies!!!!! OMG! They are AMAZING. You seriously must try. I make them at least every other week now. The olive oil with the corn meal and cheese form this crispy crust on the veggies that makes them crunchy and delicious. They almost taste fried!

skspillman's Review

Summerlea
July 05, 2012
The steak was all right, but the veggies were delicious! I will definitely make them again.

Judisula's Review

carolfitz
June 07, 2012
the Red Wine Sauce was outstanding. My first time making it. Potatoes and carrots came out perfect. I also added diced eggplant and asperagus spears. I would definitely make this again; the next time for company.

Gvantsa's Review

skspillman
October 08, 2013
N/A