Careme

Ingredients

• Top Sirloin Steak, 12 OZ 1 package, 12 oz 11.99
• Organic Potato Fingerling Mix, 24 Ounce 12 oz, halved lengthwise 5.49
• Sliced White Mushrooms 1 package, about 8 oz 2.21
• Organic Green Asparagus 1/2 bunch, trimmed 5.54
• Shallot 1, finely minced 3.99
• Organic Rosemary, 0.75 OZ 1 teaspoon, chopped 2.99
• Lemon 1/2, for finishing asparagus 0.79
• Pantry item: olive oil 2 tablespoons
• Pantry item: butter 2 tablespoons
• Pantry item: garlic 2 cloves, smashed
• Pantry item: chicken stock or water 1/3 cup
• Pantry item: Dijon mustard 1 teaspoon
• Pantry item: kosher salt to taste
• Pantry item: black pepper to taste

Instructions

1. Preheat the oven to 425°F. Remove 1 package top sirloin steak, 12 ounces, from the refrigerator 15 minutes before cooking so it loses some chill.
2. Halve 12 ounces organic fingerling potatoes lengthwise. Toss them with 1 tablespoon olive oil, 1 teaspoon chopped organic rosemary, 1/2 teaspoon kosher salt, and black pepper. Spread cut-side down on a sheet pan and roast for 25 to 30 minutes, turning once, until browned and tender.
3. Trim 1/2 bunch organic green asparagus. Toss the asparagus with a light drizzle of olive oil, a pinch of salt, and black pepper. Add it to the sheet pan during the last 10 minutes of potato roasting. Finish the roasted asparagus with a squeeze of 1/2 lemon after it comes out.
4. Pat the 12-ounce top sirloin steak dry very well. Season both sides with 3/4 teaspoon kosher salt and several grinds of black pepper.
5. Heat a heavy skillet, preferably cast iron, over medium-high heat. Add 1 tablespoon olive oil. Sear the steak for about 3 to 4 minutes on the first side and 3 minutes on the second side for medium-rare to medium, adjusting for thickness. During the last minute, add 1 tablespoon butter and 2 smashed garlic cloves, tilting the pan and basting the steak.
6. Transfer the steak to a warm plate and rest it for at least 8 minutes.
7. Reduce the heat to medium. In the same skillet, add 1 more tablespoon butter and 1 finely minced shallot. Cook 1 minute. Add 1 package sliced white mushrooms, about 8 ounces, and cook 5 to 6 minutes until browned and their moisture has mostly cooked off.
8. Stir 1 teaspoon Dijon mustard into the mushrooms, then add 1/3 cup chicken stock or water. Scrape the pan well and simmer 2 to 3 minutes until lightly saucy. Taste and season with salt and pepper.
9. Slice the rested steak across the grain into even slices. To plate, fan the steak slices over a spoonful of mushroom sauce, set the roasted fingerling potatoes beside it, and stack the asparagus neatly on the other side. Spoon a little extra mushroom sauce near, not over, the potatoes so they keep their crisp edges.
10. Serve immediately. Optional wine pairing: Cabernet Sauvignon or Merlot.