Careme

Ingredients

• Choice Boneless Ribeye Beef Steak (1 steak) 1 lb ribeye (1 large steak), cut into 2 portions after cooking $20.99/lb
• Brussels Sprouts 12 oz, halved $3.29/lb
• Yukon Gold Potatoes 12 oz, cut into 1-inch chunks $1.29/lb
• Simple Truth Organic® Yellow Onion (2 lb bag) 1/2 onion, very finely diced $2.99
• Garlic 2 cloves, smashed $0.69 each
• Butter 1 Tbsp
• Olive oil 1 1/2 Tbsp
• Red wine (or extra broth) 1/2 cup
• Simple Truth Organic® Chicken Broth (sale) 1/2 cup $2.00 (32 oz)
• Dijon mustard (optional) 1 tsp
• Parsley 1 Tbsp, chopped $1.29
• Kosher salt & black pepper To taste

Instructions

1. Heat oven to 425°F. Put a sheet pan in the oven to preheat (helps browning).
2. Toss 12 oz halved Brussels sprouts + 12 oz potato chunks with 1 Tbsp olive oil, 3/4 tsp kosher salt, and pepper. Spread on the hot sheet pan. Roast 25–30 minutes, tossing halfway, until browned and tender.
3. Pat dry the 1 lb ribeye. Salt generously (about 1 tsp kosher salt total) and pepper well. Let sit 10 minutes.
4. Stove: heat a heavy skillet over medium-high until very hot. Add 1/2 Tbsp olive oil. Sear ribeye 2–3 minutes per side until deep brown.
5. Add 1 Tbsp butter + 2 smashed garlic cloves; baste steak 30 seconds. Transfer skillet to oven 5–8 minutes to 125–130°F (med-rare) or 135–140°F (medium).
6. Rest steak 8–10 minutes. (If serving kids plain, slice off their portion now.)
7. Pan sauce: set skillet on medium. Add finely diced 1/2 onion and cook 2 minutes. Pour in 1/2 cup red wine and simmer 2–3 minutes, scraping browned bits. Add 1/2 cup broth; simmer 2–4 minutes until slightly syrupy. Whisk in 1 tsp Dijon (optional). Taste for salt/pepper.
8. Slice ribeye against the grain; spoon sauce over adult servings. Finish with parsley. Serve with roasted Brussels + potatoes.