Careme

Ingredients

• Simple Truth® Natural Grass Fed Angus Beef Strip Steak, 10 oz 1 (10 oz) for 2 people $16.49 sale (reg $18.99)
• Organic Yukon Gold Potatoes ~1 lb (about 3 medium) $4.99
• Simple Truth Organic® Whole White Mushrooms, 8 oz (or Baby Bella) 1 (8 oz) $3.79
• Organic Jumbo Yellow Onion 1 small (optional, for mushrooms) $2.19/lb
• Garlic (any) 2 cloves
• Olive oil 2–3 tbsp
• Butter 1–2 tbsp
• Red wine (or beef broth) 1/3 cup
• Dijon mustard 1 tsp
• Fresh thyme or dried thyme 1 tsp (or 3–4 sprigs)
• Salt & black pepper to taste
• Optional: spinach or kale (in-season winter greens in WA) 2 big handfuls to wilt on the side

Instructions

1. Prep: Heat oven to 450°F. Cut Yukon Golds into 3/4-inch chunks. Halve or slice mushrooms. Mince garlic. Pat steak very dry; season generously with salt and pepper.
2. Roast potatoes: Toss potatoes with 1–1 1/2 tbsp olive oil, salt, pepper. Spread on a sheet pan; roast until browned and tender, 25–35 minutes, tossing once halfway.
3. Cook mushrooms: While potatoes roast, heat a large skillet on medium-high. Add 1 tbsp olive oil and mushrooms (and sliced onion if using). Cook until mushrooms brown and give off their moisture, 7–10 minutes. Add garlic and thyme; cook 30 seconds. Season, then scrape mushrooms to a bowl.
4. Sear steak: In the same skillet, heat 1 tbsp oil over medium-high until shimmering. Add steak; sear 3–4 minutes per side for medium-rare (or to your liking). Transfer to a plate and rest 5–8 minutes.
5. Pan sauce: Lower heat to medium. Pour off excess fat if needed. Add red wine (or broth) and scrape up browned bits. Simmer 2–3 minutes. Stir in Dijon and 1 tbsp butter to gloss the sauce; taste and adjust salt/pepper.
6. Finish & serve: Slice steak against the grain. Plate with roasted potatoes and mushrooms; spoon pan sauce over steak. Optional: quickly wilt spinach/kale in the warm skillet with a pinch of salt for an extra veg boost.