Ingredients
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
6 pearl onions, unpeeled
5 tablespoons olive oil
1 1 1/2- to 1 3/4-pound rib-eye steak (about 2 inches thick)

Herbed Mustard Sauce (whisk all ingredients in bowl)
1/2 cup Dijon mustard
1 teaspoon minced fresh marjoram
1 teaspoon minced fresh thyme
1/2 teaspoon minced fresh rosemary
1/4 teaspoon aniseed, chopped

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.

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