Careme

Ingredients

• Simple Truth Organic® Beef Tenderloin Steak

  14 oz $20.99
• Fresh Bagged Green Beans

  12 oz $3.99
• Yukon Gold Potatoes

  12 oz $1.49
• Shallots

  2 oz $4.49
• Simple Truth Organic® Thyme

  1 teaspoon leaves $2.79
• Garlic

  2 cloves $0.99
• Olive oil

  2 tablespoons
• Unsalted butter

  2 tablespoons
• Kosher salt

  1 1/2 teaspoons
• Coarsely ground black pepper

  2 teaspoons
• Low-sodium beef broth

  1/2 cup
• Heavy cream

  1/3 cup
• Dijon mustard

  1 teaspoon

Instructions

1. Preheat the oven to 425°F. Halve 12 ounces Yukon Gold potatoes, toss them with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon coarsely ground black pepper, then roast cut-side down for 25–30 minutes until deeply golden and tender.
2. While the potatoes roast, trim 12 ounces Fresh Bagged Green Beans and mince 2 garlic cloves. Heat 1/2 tablespoon olive oil in a large skillet over medium-high heat; sauté the 12 ounces green beans with 1/4 teaspoon kosher salt and 1/4 teaspoon coarsely ground black pepper for 6 minutes. Add 1 tablespoon unsalted butter and the 2 minced garlic cloves, cook for 2 minutes, then transfer to a covered plate.
3. Pat 14 ounces Simple Truth Organic® Beef Tenderloin Steak dry and season with 3/4 teaspoon kosher salt and 1 teaspoon coarsely ground black pepper. Wipe out the skillet, heat 1/2 tablespoon olive oil over medium-high heat, and pan-sear the 14 ounces beef for 3–4 minutes per side, until it reaches 130–135°F for medium-rare or the preferred doneness.
4. Transfer the meat to a board and rest for 8 minutes. Meanwhile, finely chop 2 ounces shallots. Melt 1 tablespoon unsalted butter in the skillet over medium heat; cook the 2 ounces shallots with 1/2 teaspoon coarsely ground black pepper for 2 minutes. Add 1/2 cup low-sodium beef broth and simmer for 3 minutes, then stir in 1/3 cup heavy cream, 1 teaspoon Dijon mustard, and 1 teaspoon thyme leaves and simmer for 3 minutes until lightly thickened.
5. Slice the rested meat across the grain. Divide the roasted vegetables and sautéed vegetables between two warm plates, arrange the sliced meat alongside them, and spoon the pan sauce over the top.