Careme

Ingredients

• Certified Angus Beef Choice Tenderloin Steak 12 oz 23.99
• Kroger® Russet Potatoes 1 lb 2.99
• Carrots 1 lb, peeled and cut on the bias 1.69
• Kroger® Sliced Baby Bella Mushrooms 8 oz 3.99
• Kroger® Yellow Onion 3 lb Bag 1/4 lb, finely diced 3.49
• Kroger® Fresh Diced Garlic 2 teaspoons 3.49
• FREE RANGE CHICKEN BROTH LOW SODIUM - SIMPLE TRUTH ORGANIC - 32 OZ 3/4 cup 1.67
• Parsley 2 tablespoons, chopped 1.69
• pantry: olive oil 1 tablespoon
• pantry: butter 3 tablespoons
• pantry: milk 1/4 cup
• pantry: kosher salt to taste
• pantry: black pepper to taste
• pantry: Dijon mustard 1 teaspoon

Instructions

1. Preheat the oven to 425°F. Peel 1 pound Carrots and cut them on a sharp bias into thick pieces for a more elegant look. Peel 1 pound Kroger® Russet Potatoes and cut into large chunks. Finely dice 1/4 pound yellow onion, chop 2 tablespoons Parsley, and measure 8 ounces Kroger® Sliced Baby Bella Mushrooms.
2. Toss the carrots with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, and black pepper. Spread on a sheet pan and roast for 25 to 30 minutes, turning once, until browned at the edges and tender.
3. Put the potato chunks in a saucepan, cover with cold salted water, and bring to a boil. Simmer 15 to 18 minutes until very tender. Drain well and return to the hot pot to steam off excess moisture.
4. Mash the hot potatoes with 2 tablespoons butter, 1/4 cup milk, salt, and pepper until smooth and fluffy. Cover and keep warm.
5. While the vegetables cook, pat 12 ounces Certified Angus Beef Choice Tenderloin Steak dry and season generously with kosher salt and black pepper. Heat a heavy skillet over medium-high heat. Add a light film of oil if needed and sear the steak 3 to 4 minutes per side for medium-rare, depending on thickness. Transfer to a plate to rest 8 minutes.
6. Lower the skillet to medium. Add 1 tablespoon butter, the diced onion, and 8 ounces mushrooms. Cook 5 to 6 minutes until the mushrooms release moisture and then begin to brown.
7. Add 2 teaspoons Kroger® Fresh Diced Garlic and cook 30 seconds. Stir in 1 teaspoon Dijon mustard, then pour in 3/4 cup FREE RANGE CHICKEN BROTH LOW SODIUM - SIMPLE TRUTH ORGANIC - 32 OZ. Simmer 3 to 4 minutes until reduced to a lightly saucy consistency. Stir in half the chopped parsley.
8. Slice the rested tenderloin against the grain. Taste the mushroom sauce and adjust with salt and pepper.
9. Plate by spooning a smooth bed of mashed potatoes slightly off-center, fanning the sliced beef over the top, and leaning the roasted carrots alongside. Spoon the mushroom pan sauce over the beef and around the plate, then finish with the remaining parsley.
10. Serve with Cabernet Sauvignon for a classic steakhouse pairing, or Merlot for a plush, fruit-forward option.