Steak With Roasted Carrots And Onions

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1 1/2 pounds medium carrots, halved crosswise, thick pieces halved lengthwise

2 small red onions, quartered, stem ends left intact

3 tablespoons olive oil

kosher salt and black pepper

4 small Newport or sirloin steaks (1 inch thick; about 1 1/2 pounds total)

1/2 cup dry white wine

2 tablespoons Dijon mustard

2 tablespoons chopped fresh tarragon

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