Roasted Rib-Eye Steak with Herbed Mustard Sauce and Root Vegetables

(4) Course Main Dishes

Ingredients in this Recipe

1 1 1/2 to 1 3/4 pound rib eye steak (about 2 inches thick)
2 large carrots, peeled, halved lengthwise, cut crosswise into 1 1/2 inch pieces
2 small rutabagas, peeled, cut into 1 1/2 inch pieces
2 small turnips, peeled, cut into 1 1/2 inch pieces
5 tablespoons olive oil
6 pearl onions, unpeeled
Herbed Mustard Sauce

See Full Recipe at Epicurious