Careme

Ingredients

• Beef Top Sirloin Steak, 12 OZ 1 steak, 12 ounces 12.99
• Brussels Sprouts 12 ounces, trimmed and halved 3.99
• Organic Yellow Potato 12 ounces, cut into 3/4-inch pieces 2.59
• 365 Mushroom Baby Bella Slcd 8Oz Cv 1 package 2.99
• Organic Shallots 1 small shallot, thinly sliced 4.99
• Lemon 1/2 lemon, for finishing vegetables 0.99
• Organic Thyme, 0.5 OZ 1 teaspoon leaves 2.99
• Pantry items 1 1/2 tablespoons olive oil, 1 tablespoon butter, salt, black pepper, 1/3 cup water or stock, 1 teaspoon Dijon mustard optional

Instructions

1. Preheat the oven to 425°F. Take out 1 beef top sirloin steak, 12 ounces, and let it sit at room temperature for 15 minutes while you prep the vegetables.
2. Trim and halve 12 ounces Brussels sprouts. Cut 12 ounces organic yellow potato into 3/4-inch pieces. On a sheet pan, toss the 12 ounces Brussels sprouts and 12 ounces potatoes with 1 tablespoon olive oil, salt, black pepper, and 1 teaspoon thyme leaves.
3. Roast the vegetables at 425°F for 25 to 30 minutes, turning once halfway through, until the potatoes are browned at the edges and the Brussels sprouts are deeply caramelized with some crisp outer leaves.
4. While the vegetables roast, pat the 12-ounce beef top sirloin steak dry very well. Season both sides generously with salt and black pepper.
5. Heat a heavy skillet over medium-high heat on the stove. Add 1 teaspoon olive oil. Sear the 12-ounce steak for about 4 to 5 minutes on the first side and 3 to 4 minutes on the second side for medium-rare to medium, depending on thickness. Add 1 tablespoon butter in the last minute and baste briefly if you like.
6. Transfer the steak to a cutting board and rest it for 8 minutes so the juices settle.
7. Reduce the skillet heat to medium. Add 1 thinly sliced small shallot and the 1 package sliced baby bella mushrooms to the same pan. Cook for 4 to 5 minutes until the mushrooms brown and the shallot softens.
8. Add 1/3 cup water or stock and 1 teaspoon Dijon mustard if using. Scrape up the browned bits and simmer for 1 to 2 minutes until lightly reduced into a glossy pan sauce. Taste and adjust with salt and black pepper.
9. When the vegetables come out of the oven, squeeze over the juice from 1/2 lemon to brighten them. Toss gently so the sprouts stay intact and glossy.
10. Slice the rested 12-ounce steak across the grain into neat strips. For plating, spoon the roasted potatoes slightly off-center on each plate, nestle the Brussels sprouts beside them, and fan the steak slices over part of the potatoes. Spoon the mushroom-shallot sauce over the steak, leaving some crust visible for a restaurant-style presentation.
11. Serve immediately. Cabernet Sauvignon or Syrah are excellent with the beef and mushroom sauce.