Beef Filets with Red Wine Sauce and Roasted Veggie Fries

This is from the Cooking Light May 2012 issue, page 104.
Veggies:
2 TBSP yellow cornmeal
2 TBSP. Parmigiano-Reggiano cheese, finely grated
1 pound Yukon Gold potato, cut into wedges  (I used 1 1/2 pounds potatoes)
1 1/2 pounds baby carrots with tops, peeled and trimmed  (I used 1 pound pre-washed bag)
2 TBSP olive oil
1/4 tsp kosher salt
1/4 tsp freshly ground pepper
Steaks:
1/2 cup earthy red wine (such as pinot noir)  (I got Blue Fin Pinot Noir at Trader Joes $3.99)
3 fresh thyme sprigs
2 garlic cloves, crushed
1 medium shallot, sliced
1 fresh rosemary sprig
1 1/2 cups fat-free, lower- sodium beef broth
1 TBSP olive oil
4 (4 oz. ) beef tenderloin steaks
3/8 tsp. kosher salt, divided
1/4 tsp. freshly ground black pepper
2 tsp. Dijon mustard
2 TBSP cold butter, cut into pieces
2 tsp. fresh thyme leaves, optional

Directions
1. Place a large baking sheet in oven.  Preheat oven to 450 degrees.
2. To prepare veggies, combine the cornmeal and cheese in a small bowl, stirring well.   Place potato and carrots in a large bowl.  Drizzle vegetables with 2 TBSP oil.  Sprinkle vegetables with 1/4 tsp salt and 1/4 tsp pepper; toss. Sprinkle the cornmeal mixture over the veggies; toss. Arrange veggies in a single layer on preheated baking sheet; bake at 450 degrees for 15 minutes.  Turn veggies over and bake an additional 8 minutes or until golden and tender.
3. To prepare steaks, heat a medium saucepan over medium-high heat.  Add wine and next 4 ingredients (through rosemary) to pan. and bring to a boil.  Cook until liquid almost evaporates (about 8 minutes).  Add broth; bring to a boil.  Cook until reduced to about 1/2 cup (about 13 minutes).  Remove from heat; strain mixture through a sieve over a bowl.  Discard solids.
4. Heat a cast-iron skillet over medium-high heat.  Add 1 TBSP oil to pan; swirl to coat.  Sprinkle both sides of the steak evenly with 1/4 tsp salt and 1/4 tsp pepper.  Add steaks to pan; saute' for 3 minutes on each side or until desired degree of doneness.  Let steaks stand 5 minutes.
5. Heat pan to high heat.  Add reduced broth mixture to pan; stir in mustard and remaining 1/8 tsp salt.  Remove from heat.  Add butter to pan, 1 piece at a time, stirring with a whisk until each addition is incorporated.  Place 1 steak on each of 4 plates; drizzle each serving with about 1 TBSP sauce.  Sprinkle each steak with 1/2 tsp thyme leaves, if desired.  Divide the veggie fries evenly among 4 servings.
Serves 4
calories 521, fat 24g, protein 31.1g, carbs 41.6, fiber 6.3g.

This was a lot of work for a steak.  I will make them on the grill instead.  If you try this though, make sure you start the steak first.  It takes a while and the veggies are really easy to prepare.  I LOVED the veggies.  I will make them again and again as a side dish for dinner.  The steaks were tasty.  Everyone enjoyed them and the sauce was soooo good.  If I was stuck inside and couldn't grill, I would make these again.