Careme

Ingredients

• Simple Truth Organic® Beef Tenderloin Steak 14 oz 20.99
• Kroger® Whole White Mushrooms 8 oz, sliced 2.79
• Fresh Broccoli & Cauliflower Broccolini 1 ct 4.49
• Private Selection® Petite Fingerling Gourmet Potatoes 12 oz 3.99
• Kroger® Yellow Onion 3 lb Bag 1 small onion, finely diced 3.49
• Spice World® Fresh Diced Garlic 2 teaspoons 3.49
• Simple Truth Organic FREE RANGE CHICKEN BROTH FAT FREE 32 OZ 1/2 cup 1.67
• Simple Truth Organic® Thyme 1 teaspoon leaves 2.79
• olive oil 2 tablespoons
• butter 1 tablespoon
• salt to taste
• black pepper to taste
• Willamette Valley Vineyards Whole Cluster Pinot Noir Oregon Red Wine 750 ml $22.99 (sale)

Instructions

1. Preheat the oven to 425°F. Take the 14 ounces of Simple Truth Organic® Beef Tenderloin Steak out of the refrigerator 15 minutes before cooking. Halve 12 ounces of Private Selection® Petite Fingerling Gourmet Potatoes lengthwise. Slice 8 ounces of Kroger® Whole White Mushrooms. Finely dice 1 small onion from the Kroger® Yellow Onion 3 lb Bag. Measure 2 teaspoons of Spice World® Fresh Diced Garlic and 1 teaspoon leaves from Simple Truth Organic® Thyme. Trim the ends from 1 bunch of Broccolini.
2. Toss the 12 ounces of halved fingerling potatoes with 1 tablespoon olive oil, salt, and black pepper on a sheet pan. Roast for 15 minutes.
3. After the potatoes have roasted 15 minutes, add the 1 bunch of Broccolini to the same pan or a second pan with a light drizzle of olive oil, salt, and black pepper. Roast the Broccolini and potatoes for another 10 to 12 minutes, until the potatoes are browned at the edges and the Broccolini is crisp-tender with charred tips.
4. Meanwhile, pat the 14 ounces of beef very dry and season generously with salt and black pepper. If the pack contains 2 medallions, keep them separate; if one piece, cut into 2 even steaks.
5. Heat a heavy skillet over medium-high heat with 1 tablespoon olive oil. Sear the beef tenderloin steaks for about 3 to 4 minutes on the first side and 2 to 3 minutes on the second side for medium-rare, adjusting for thickness. Transfer the steaks to a warm plate to rest while you make the sauce.
6. Reduce the skillet heat to medium. Add the diced 1 small onion and cook 2 minutes until softened. Add the sliced 8 ounces of Kroger® Whole White Mushrooms and cook 5 to 6 minutes until they release moisture and begin to brown. Stir in the 2 teaspoons Spice World® Fresh Diced Garlic and 1 teaspoon thyme leaves for 30 seconds.
7. Pour in 1/2 cup Simple Truth Organic FREE RANGE CHICKEN BROTH FAT FREE and scrape up the browned bits from the pan. Simmer 2 to 3 minutes until lightly reduced and glossy. Stir in 1 tablespoon butter to finish the sauce and taste for salt and black pepper.
8. Plate with intention: fan the roasted fingerling potatoes on one side of each plate, stack the roasted Broccolini beside them, and set one beef tenderloin steak slightly overlapping the vegetables. Spoon the mushroom pan sauce over the top and around the plate, leaving some browned crust visible for contrast.