Careme

Ingredients

• Certified Angus Beef Choice Boneless Strip Steak (1 Steak)

  1 lb $19.99
• Fresh Brussels Sprouts - Order by the Pound

  1 lb $1.77
• Kroger® Sweet Potato

  1 lb $4.99
• Kroger® Sliced White Mushrooms

  8 oz $2.79
• Shallots

  1 small shallot $4.49
• Garlic

  2 cloves $1.50
• Kroger® Fresh Lemons Bag

  1/2 lemon $4.99
• high-heat cooking oil

  1 tbsp
• olive oil

  3 tbsp
• butter

  1 tbsp
• beef broth

  1/3 cup
• Dijon mustard

  1 tsp
• fresh thyme or rosemary

  1 tsp chopped, optional
• kosher salt

  to taste
• black pepper

  to taste

Instructions

1. Preheat the oven to 425°F. Set out 2 sheet pans so the vegetables have room to roast instead of steam. Take the 1 pound strip steak out of the refrigerator while you prep.
2. Trim 1 pound Brussels sprouts and halve them. Cut 1 pound sweet potato into wedges. Thinly slice 1 small shallot and mince 2 garlic cloves. Chop 1 teaspoon thyme or rosemary if using. Cut 1/2 lemon for juicing.
3. Toss the sweet potato wedges with 1 1/2 tablespoons olive oil, salt, and black pepper on one sheet pan. Toss the Brussels sprouts with the remaining 1 1/2 tablespoons olive oil, salt, and black pepper on the second sheet pan. Roast for 25 to 30 minutes, flipping once, until the sweet potatoes are tender and browned and the Brussels sprouts are deeply caramelized.
4. While the vegetables roast, pat the 1 pound strip steak very dry and season generously on both sides with kosher salt and black pepper.
5. Heat a heavy skillet over medium-high heat. Add 1 tablespoon high-heat cooking oil, then add the steak. Sear for 4 to 5 minutes on the first side, then flip and cook 3 to 5 minutes more for medium-rare to medium, depending on thickness. Transfer the steak to a cutting board to rest for at least 8 minutes.
6. Reduce the heat to medium. Add the 8 ounces sliced mushrooms to the skillet with the remaining rendered beef fat and fond. Cook for 4 to 5 minutes, stirring occasionally, until browned. Add the shallot, garlic, and herbs if using, and cook 1 minute more.
7. Add 1/3 cup beef broth, 1 teaspoon Dijon mustard, and 1 teaspoon lemon juice. Simmer for 2 to 3 minutes until lightly reduced. Swirl in 1 tablespoon butter and season with black pepper.
8. Slice the steak across the grain. Plate the roasted sweet potatoes and Brussels sprouts alongside the steak, then spoon the mushroom-shallot sauce over the top. Finish with any resting juices from the cutting board.