Step 1

Heat oven to 425 degrees.

Step 2

Wash, peel and roughly chop carrots. Wash potatoes and cut in half.

Step 3

Layer carrots and potatoes on a baking sheet. Drizzle with olive oil, sprinkle with salt and pepper and toss to coat. Roast in oven for 20 minutes until just under fork tender. Remove from oven and set aside.

Step 4

Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet - I use cast iron. Place beef in pan making sure meat is in a single layer. Season with salt & pepper.

Step 5

Sear beef on all sides. Once meat is done, remove from pan and set aside.

Step 6

Lower heat on skillet, add 1 tablespoon of butter to melt. *There should be about 3 tablespoons total of fat in the bottom of pan. Sprinkle flour in pan and whisk until mixed with fat, scraping up brown bits from bottom of pan.

Step 7

Using a microplane, grate garlic into pan. Cook flour mixture and garlic on low heat for 1 minute stirring constantly.

Step 8

Slowly add in wine and whisk until flour mixture is completely incorporated. Add beef stock, stir and raise heat to a low boil.

Step 9

Add in beef and vegetables. Continue to cook until sauce thickens and all ingredients are heated through.

Step 10

Sprinkle in salt, pepper and parsley stirring gently. Taste and adjust seasoning.

Step 11

Serve with a green salad and warm bread.