Makes 2 servings.

INGREDIENTS

  • 2large carrots, peeled, halved lengthwise, cut crosswise into1 1/2-inch pieces
  • 2small rutabagas, peeled, cut into 1 1/2-inch pieces
  • 2small turnips, peeled, cut into1 1/2-inch pieces
  • 6pearl onions, unpeeled
  • 5tablespoons olive oil
  • 11 1/2- to 1 3/4-pound rib-eye steak (about 2 inches thick)
  • herbed mustard sauce

    DIRECTIONS

    Preheat oven to 450°F. Combine vegetables and 3 tablespoons oil in medium bowl; toss to blend. Sprinkle generously with salt and pepper. Spread vegetables on rimmed baking sheet. Rub steak with remaining 2 tablespoons oil. Place steak on small baking sheet. Sprinkle generously with salt and pepper. Roast vegetables 40 minutes. Place steak in oven. Roast vegetables until tender and beginning to brown, stirring occasionally, and roast steak until cooked to desired doneness, about 20 minutes for medium-rare. Let steak stand 3 minutes. Thinly slice crosswise. Divide between 2 plates. Arrange roasted vegetables alongside. Serve, passing mustard sauce separately.