Careme

Ingredients

• Simple Truth™ Natural Bison Ribeye Steak (8 oz) 1 (8 oz) steak $14.49 sale
• Simple Truth Organic® Russet Potatoes (or Yukon Gold) 12 oz (about 2 small) $4.49 (3 lb) / $5.49 (3 lb)
• Organic carrots (bunch) 10 oz (about 3–4 medium), peeled and cut into sticks $2.99
• Fresh Bosc pear 1 pear, cored and thin-sliced $2.99/lb
• Organic red onion (or yellow onion) 1/2 small, thin-sliced $2.49/lb / $2.19/lb
• Dijon mustard 1 tsp
• Apple cider vinegar (or red wine vinegar) 2 tsp
• Beef stock (or water + pinch of bouillon) 1/3 cup
• Butter (optional) 1–2 Tbsp
• Olive oil 2 Tbsp
• Salt & black pepper to taste
• Smoked paprika (optional) 1/2 tsp
• Fresh thyme or rosemary (optional) 1/2 tsp leaves or 1 small sprig

Instructions

1. Prep: Heat oven to 425°F. Pat steak dry and let it sit at room temp while you prep veg (10 minutes helps it sear well).
2. Prep sheet pan: On a sheet pan, toss potatoes and carrots with 1 1/2 Tbsp olive oil, 1/2 tsp salt, pepper, and smoked paprika (if using). Spread in an even layer.
3. Roast: Roast 20 minutes, toss, then roast 10–15 minutes more until potatoes are tender and carrots are browned at the edges.
4. Sear steak: When the veg have about 10 minutes left, heat a skillet on medium-high. Season steak generously with salt and pepper. Add 1/2 Tbsp oil, then sear steak 3–4 minutes per side (for medium-rare; add 1–2 minutes for medium). Transfer to a plate to rest.
5. Pear pan sauce: In the same skillet, reduce heat to medium. Add onion with a pinch of salt; cook 2 minutes. Add pear slices and cook 2–3 minutes until slightly softened.
6. Deglaze + finish: Stir in Dijon, vinegar, and stock. Simmer 2–4 minutes until glossy and lightly thickened. Swirl in butter (optional) and taste for salt/pepper.
7. Serve: Slice steak against the grain. Spoon pear-onion sauce over steak. Plate with roasted carrots and potatoes.