With the rack in the middle position, preheat the oven to 200 °C (400 °F).
In a large ovenproof non-stick skillet, brown the vegetables in the oil. Roast for about 35 minutes or until the vegetables are golden brown, stirring a few times during cooking.
Toss in the raisins and vinegar. Sprinkle with the peanuts and cook for about 10 minutes. Adjust the seasoning.
Adjust the rack to the highest position of the oven and preheat the broiler.
Meanwhile, in a large skillet, brown the meat on each side in half the butter until a little before than the desired doneness. Season with salt and pepper. Place on the baking sheet. Top with the cheese and set aside.
Discard the fat and deglaze the skillet with the sherry. Add the broth and reduce by half.
In a small bowl, dissolve the cornstarch in the water. Pour in the sauce and bring to a boil, stirring with a whisk. Remove the skillet from the heat and stir in the remaining butter. Adjust the seasoning.
Place the steaks in the oven to melt the cheese. Serve with the fall vegetables and drizzle with the sauce.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.