Careme

Ingredients

• Choice Petite Sirloin Beef Steak Family Pack (About 3-4 Steaks per Pack) 14 oz, 2 steaks 6.99
• Fresh Brussels Sprouts - Order by the Pound 12 oz, halved 2.99
• Yukon Gold Potatoes 1 lb, cut into 1-inch pieces 1.29
• Kroger® Hickory Smoked Bacon Wrapped Tenderloin Filet 1 package, use bacon only if desired, or substitute 3 strips pantry bacon 5.00
• Jumbo Red Onions 1/2 lb, sliced 1.09
• Fresh Organic Lemon - Each 1/2 lemon, juiced 1.29
• Parsley 2 tablespoons, chopped 1.29
• Olive oil 2 tablespoons
• Dijon mustard 1 tablespoon
• Red wine vinegar 1 tablespoon
• Kosher salt to taste
• Black pepper to taste

Instructions

1. Preheat the oven to 425°F. Toss 12 ounces halved Brussels sprouts and 1/2 pound sliced red onion with 1 tablespoon olive oil, 1/2 teaspoon salt, and black pepper on one side of a sheet pan. On the other side, toss 1 pound Yukon Gold potatoes with 1 tablespoon olive oil, 1/2 teaspoon salt, and pepper.
2. Roast the vegetables and potatoes for 25 to 30 minutes, flipping once halfway through, until the Brussels sprouts are browned on the edges and the potatoes are tender and golden.
3. If using the bacon from 1 package Kroger® Hickory Smoked Bacon Wrapped Tenderloin Filet, carefully remove and chop the bacon strips away from the filet. Cook the chopped bacon in a skillet over medium heat until crisp, 6 to 8 minutes. Transfer the bacon to a paper towel-lined plate and reserve 1 tablespoon of the bacon fat in the pan. If not using that product, cook 3 strips pantry bacon instead.
4. Pat 14 ounces petite sirloin steaks dry. Season both steaks generously with salt and black pepper. Heat the skillet with the reserved bacon fat over medium-high heat. Sear the steaks for 3 to 4 minutes per side for medium-rare to medium, depending on thickness. Rest the steaks on a board for at least 5 minutes before slicing.
5. In a small bowl, whisk 1 tablespoon Dijon mustard, 1 tablespoon red wine vinegar, 1 tablespoon lemon juice, 1 tablespoon warm bacon fat from the skillet if available, and 1 tablespoon chopped parsley. This should be tangy and glossy.
6. When the potatoes come out of the oven, transfer them to a bowl while hot. Toss the roasted 1 pound potatoes with the mustard dressing and half the crisp bacon so they take on a warm potato salad character. Taste and add salt if needed.
7. Slice the rested steaks against the grain. Arrange the warm mustard potatoes on each plate, fan the steak slices beside them, and add the roasted Brussels sprouts and red onion for contrast. Scatter the remaining bacon and parsley over the potatoes and vegetables for a restaurant-style finish.