Careme

Ingredients

• Signature SELECT Beef Shaved Steak 1 package (14 oz) 9.99
• Organic Gold Beet 1 bunch 2.99
• Signature SELECT/FARMS Red Potatoes Prepackaged 5 lb bag, use 12 oz 4.99
• Signature Select Whole Baby Bella Crimini Mushrooms 1 pack (8 oz) 4.49
• O Organics Fresh Rosemary 1/2 oz pack, use 1 teaspoon chopped 2.49
• Organic Red Onion 1/2 onion 2.24
• Organic Green Kale 1 bunch, use about 3 packed cups 3.49
• O Organics Fresh Garlic Bulbs 3 Count 2 cloves 2.49
• Pantry: olive oil 3 tablespoons
• Pantry: red wine vinegar 1 tablespoon
• Pantry: Dijon mustard 1 teaspoon
• Pantry: butter 1 tablespoon
• Pantry: salt to taste
• Pantry: black pepper to taste
• Domaine Drouhin Pinot Noir Wine 1 x 750 Ml 50.99

Instructions

1. Preheat the oven to 425°F. Scrub 1 bunch gold beets and trim the greens if attached. Peel the beets and cut them into 1-inch wedges. Cut 12 ounces red potatoes into bite-size chunks. Slice 1/2 red onion into thin wedges. Clean 8 ounces baby bella mushrooms and halve any large ones. Chop 1 teaspoon fresh rosemary from the 1/2 ounce pack. Mince 2 garlic cloves. Tear enough kale leaves from the bunch to make about 3 packed cups.
2. Toss the cut gold beets and 12 ounces red potatoes with 1 1/2 tablespoons olive oil, 1/2 teaspoon salt, and black pepper on a sheet pan. Roast at 425°F for 25 to 30 minutes, turning once halfway through, until the potatoes are crisp on the edges and the beets are tender and lightly caramelized.
3. While the beets and potatoes roast, place the torn 3 packed cups kale in a bowl. Whisk together 1 tablespoon red wine vinegar, 1 teaspoon Dijon mustard, 1 tablespoon olive oil, a pinch of salt, and black pepper. Set the dressing aside.
4. Heat a large skillet over medium-high heat. Add 1/2 tablespoon olive oil and the sliced 1/2 red onion. Cook 2 minutes. Add the 8 ounces mushrooms, the minced 2 garlic cloves, the chopped 1 teaspoon rosemary, a pinch of salt, and black pepper. Cook 6 to 8 minutes, stirring occasionally, until the mushrooms are deeply browned and any moisture has cooked off. Stir in 1 tablespoon butter at the end for gloss and richness. Transfer the mushrooms to a bowl and keep warm.
5. Increase the skillet heat to high. Add the 14 ounces shaved steak in a single loose layer with another 1/2 tablespoon olive oil if the pan looks dry. Season with salt and black pepper. Let the beef sear undisturbed for 1 minute, then toss and cook 2 to 3 minutes more until browned at the edges but still tender. Do not overcrowd the pan; work in 2 quick batches if needed.
6. When the roasted beets and potatoes are done, toss the hot beets with the kale and the prepared vinaigrette so the kale softens slightly from the warmth. Add the roasted potatoes alongside rather than mixing them all in, so they stay crisp.
7. Plate by spooning the warm beet-kale salad onto one side of each plate. Nestle the roasted potatoes beside it. Pile the shaved steak slightly leaning against the vegetables, then crown the beef with the rosemary mushrooms. Finish with a few cracks of black pepper and a final light drizzle of olive oil.
8. Serve immediately. The ideal plate should show strong color contrast: golden beets, dark green kale, bronzed mushrooms, and browned steak.