Careme

Ingredients

• Beef Top Sirloin Steak, 12 OZ 1 steak $12.99
• Organic Rainbow Carrot Bag, 32 OZ 8 ounces, halved lengthwise if thick $3.29
• 365 Mushroom Baby Bella Slcd 8Oz Cv 1 package $2.99
• Whole Foods Market, Organic Baby Kale, 5 oz 1/2 package $3.69
• Organic Shallots 1 large shallot, thinly sliced $4.99
• Organic Garlic, 3 CT 2 cloves, minced $2.89
• Organic Lemons 1/2 lemon $1.19
• Olive oil 2 tablespoons
• Butter 1 tablespoon
• Dry red wine 1/2 cup
• Beef stock 3/4 cup
• Dijon mustard 1 teaspoon
• Kosher salt to taste
• Black pepper to taste

Instructions

1. Preheat the oven to 425°F. Pat 1 Beef Top Sirloin Steak, 12 OZ dry with paper towels. Season it all over with 1 teaspoon kosher salt and plenty of black pepper. Let it stand at room temperature while you prepare the vegetables.
2. Place 8 ounces Organic Rainbow Carrots, halved lengthwise if thick, on a sheet pan. Toss the carrots with 1 tablespoon olive oil, a generous pinch of salt, and black pepper. Roast for 22 to 28 minutes, turning once, until tender and caramelized on the cut sides.
3. Heat a heavy skillet over medium-high heat. Add 1/2 tablespoon olive oil. Sear the seasoned sirloin steak for about 3 to 4 minutes on the first side and 3 minutes on the second side for medium-rare, adjusting for thickness. Add 1 tablespoon butter in the last minute and baste the steak. Transfer the steak to a board to rest at least 8 minutes.
4. Reduce the skillet heat to medium. Add 1/2 tablespoon olive oil, 1 large thinly sliced Organic Shallot, and 2 minced cloves Organic Garlic. Cook for 1 minute until fragrant. Add 1 package 365 Mushroom Baby Bella Slcd 8Oz Cv and a pinch of salt. Sauté 5 to 7 minutes until the mushrooms give up their liquid and start to brown.
5. Add 1/2 cup dry red wine to the mushrooms and scrape up the browned bits from the skillet. Simmer until the wine reduces by about half, 2 to 3 minutes. Add 3/4 cup beef stock and 1 teaspoon Dijon mustard. Simmer 3 to 4 minutes until lightly thickened and glossy.
6. Add 1/2 package Whole Foods Market, Organic Baby Kale, 5 oz to the mushroom sauce. Toss for 30 to 60 seconds until just wilted but still bright green. Squeeze in a little juice from 1/2 Organic Lemon to lift the sauce. Taste and adjust with salt and black pepper.
7. Slice the rested sirloin across the grain into neat slices. If juices have collected on the board, stir them into the mushroom jus.
8. To plate, swoosh or spoon the mushroom-kale jus onto each warm plate, fan the sliced beef over it, and arrange the roasted rainbow carrots to one side for color contrast. Finish with black pepper and a tiny drizzle of olive oil over the carrots for shine. Serve hot.