🍽 Bite of the Week features Prime Beef Tenderloin Steaks

👇🏻 Here’s a market fresh meal idea:

Ingredients:

For the Steak:

2 prime beef tenderloin steaks (6 oz each)

2 cloves garlic, minced

2 tbsp fresh rosemary, chopped

2 tbsp olive oil

Salt & pepper to taste

1/4 cup balsamic vinegar

1 tbsp brown sugar

For the Mashed Potatoes:

4 Yukon Gold potatoes

4 tbsp butter

1/2 cup heavy cream

2 cloves roasted garlic

Salt & pepper

For the Brussels Sprouts:

1 lb Brussels sprouts

2 tbsp olive oil

2 tbsp balsamic vinegar

1 tbsp honey

Salt & pepper

Directions:

1️. Brussels Sprouts: Toss halved sprouts in olive oil, balsamic vinegar, honey, salt, and pepper. Roast at 400°F for 20-25 mins, flipping halfway.

2️. Mashed Potatoes: Boil potatoes, mash with butter, roasted garlic, and cream. Season to taste.

3️. Steaks: Season with garlic, rosemary, salt, and pepper. Sear for 2-3 mins per side, then lower heat, cover, and cook for 4-5 mins more. Let rest.

4️. Balsamic Glaze: In the same pan, mix balsamic vinegar and brown sugar. Stir until thickened (2-3 mins) and drizzle over steaks.

5️. Plate: Serve steak with balsamic glaze, mashed potatoes, and Brussels sprouts. Garnish with rosemary and enjoy!

🚨 Prime Beef Tenderloin Steaks ON SALE at Schinkels’ Meat Market in Essex until October 10th!

✨ See more recipes at schinkels.com ✨