Careme

Ingredients

• Simple Truth™ Natural Bison Ribeye Steak, 8 oz 2 steaks $16.99
• Fresh Brussels Sprouts - Order by the Pound 12 ounces $2.99
• Yukon Gold Potatoes 1 pound $1.29
• Kroger® Sliced Baby Bella Mushrooms 1 package, 8 ounces $2.50
• Jumbo Yellow Onions 1/2 medium onion, finely diced $0.99
• Garlic 2 cloves, minced $0.69
• Simple Truth Organic® Thyme 1 teaspoon leaves $2.49
• Kroger® Fat Free Reduced Sodium Beef Broth 1/2 cup $1.59
• Pantry olive oil 2 tablespoons
• Pantry butter 1 tablespoon
• Pantry kosher salt to taste
• Pantry black pepper to taste

Instructions

1. Heat the oven to 425°F. Take the 2 bison ribeye steaks out of the refrigerator while you prep so they lose some chill.
2. Halve 12 ounces Brussels sprouts through the root. Cut 1 pound Yukon Gold potatoes into bite-size wedges. Finely dice 1/2 medium yellow onion, mince 2 garlic cloves, and measure 1 teaspoon thyme leaves. Keep 8 ounces sliced baby bella mushrooms ready.
3. Toss the Yukon Gold potatoes with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, and black pepper. Spread them on one side of a sheet pan. Toss the 12 ounces Brussels sprouts with another 1/2 tablespoon olive oil, salt, and pepper and spread them on the other side.
4. Roast the potatoes and Brussels sprouts for 30 to 35 minutes, flipping once halfway through, until the potatoes are crisp-edged and the Brussels sprouts are deeply browned with tender centers.
5. While the vegetables roast, pat the 2 bison ribeye steaks dry very well and season both sides generously with kosher salt and black pepper.
6. Heat a heavy skillet over medium-high heat. Add the remaining 1/2 tablespoon olive oil. Sear the 2 bison ribeye steaks for about 3 to 4 minutes on the first side and 2 to 3 minutes on the second side for medium-rare, adjusting for thickness. Transfer the steaks to a warm plate to rest.
7. Reduce the skillet heat to medium. Add the diced 1/2 onion and cook 2 minutes until softened. Add the 2 minced garlic cloves and stir 30 seconds. Add the 8 ounces sliced baby bella mushrooms and cook 5 to 6 minutes until they release moisture, then brown.
8. Add 1 teaspoon thyme leaves and 1/2 cup beef broth, scraping up the browned bits from the skillet. Simmer 2 to 3 minutes until lightly reduced. Stir in 1 tablespoon butter and swirl until the sauce turns glossy. Taste and season with salt and pepper.
9. Slice the rested bison steaks against the grain if desired, or leave whole for a more dramatic presentation.
10. Plate by spooning a bed of roasted potatoes slightly to one side, leaning the Brussels sprouts alongside for color contrast, and setting the bison steak at an angle. Spoon the mushroom pan sauce over the steak and just onto the plate, leaving some crust visible for a polished finish.