Careme

Instructions

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1. 1.

   Preheat the oven to 425°F. Halve 12 ounces Yukon Gold potatoes, toss with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon ground black pepper, and roast cut-side down on a rimmed sheet pan for 18 minutes.

2. 2.

   Trim 12 ounces Fresh Bagged Green Beans and toss with 1/2 tablespoon olive oil, 1/4 teaspoon kosher salt, and 1/4 teaspoon ground black pepper. Add the 12 ounces green beans to the sheet pan and roast everything for 10–12 minutes more, until the vegetables are browned and tender.

3. 3.

   Coarsely crush 1 tablespoon whole black peppercorns. Pat 7 ounces Simple Truth Organic® Beef Tenderloin Steak dry, season with 1/2 teaspoon kosher salt, and firmly press the 1 tablespoon crushed peppercorns onto all sides to form a crust. Heat 1/2 tablespoon olive oil in a skillet over medium-high heat and sear the 7 ounces steak for 3–4 minutes per side, until it reaches 130–135°F for medium-rare or the preferred doneness.

4. 4.

   Transfer the meat to a board and rest for 8 minutes. Meanwhile, finely chop 2 ounces shallots. Melt 1 tablespoon unsalted butter in the skillet over medium heat and cook the 2 ounces shallots for 2 minutes. Pour in 1/2 cup low-sodium beef broth, scraping up the browned bits from the skillet, and simmer for 3 minutes. Stir in 1/3 cup heavy cream, 1 teaspoon Dijon mustard, and 1 teaspoon thyme leaves; simmer for 3 minutes until the sauce lightly coats a spoon.

5. 5.

   Slice the rested meat across the grain and divide it between two warm plates. Arrange the hot roasted vegetables alongside and spoon the pan sauce over the meat.

Want more detail? See the temperature guide.