Beef Filets with Red Wine Sauce and Roasted Veggie Fries

Ingredients

• 1.5 pounds baby carrots with tops, peeled and trimmed
• 16 ounce beef tenderloin steaks 
• 0.3 teaspoon pepper black freshly ground
• 2 tablespoons butter cold cut into pieces
• 2 teaspoons dijon mustard 
• 2  garlic cloves crushed
• 0.3 teaspoon kosher salt 
• 0.4 teaspoon kosher salt divided
• 1.5 cups lower-sodium beef broth fat-free
• 1 tablespoon olive oil 
• 2 tablespoons olive oil 
• 2 tablespoons parmigiano-reggiano cheese finely grated
• 1  rosemary sprig fresh
• 1 medium shallots sliced
• 3  thyme sprigs fresh
• 0.5 cup earthy red wine (such as pinot noir)
• 2 tablespoons cornmeal yellow
• 1 pound yukon gold potatoes cut into wedges

Equipment

• bowl
• frying pan
• baking sheet
• sauce pan
• oven
• whisk
• sieve

Directions

1. Place a large baking sheet in oven. Preheat oven to 45
2. To prepare veggies, combine the cornmeal and cheese in a small bowl, stirring well.
3. Place potato and carrots in a large bowl.
4. Drizzle vegetables with 2 tablespoons oil.
5. Sprinkle vegetables with 1/4 teaspoon salt and 1/4 teaspoon pepper; toss.
6. 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.
7. To prepare steaks, heat a medium saucepan over medium-high heat.
8. Add wine and the next 4 ingredients (through rosemary) to pan, and bring to a boil. Cook until liquid almost evaporates (about 8 minutes).
9. Add broth; bring to a boil. Cook until reduced to about 1/2 cup (about 13 minutes).
10. Remove from heat; strain mixture through a sieve over a bowl. Discard solids.
11. Heat a cast-iron skillet over medium-high heat.
12. Add 1 tablespoon oil to pan; swirl to coat.
13. Sprinkle both sides of steaks evenly with 1/4 teaspoon salt and 1/4 teaspoon black pepper.
14. Add steaks to pan; saut for 3 minutes on each side or until desired degree of doneness.
15. Let steaks stand 5 minutes.
16. Heat pan to high heat.
17. Add reduced broth mixture to pan; stir in mustard and remaining 1/8 teaspoon salt.
18. Remove from heat.
19. Add butter to pan, 1 piece at a time, stirring with a whisk until each addition is incorporated.
20. Place 1 steak on each of 4 plates; drizzle each serving with about 1 tablespoon sauce.
21. Sprinkle each steak with 1/2 teaspoon thyme leaves, if desired. Divide the vegetable fries evenly among servings.