The sauce served with this tender steak brings together two things we love: alliteration and awesome aromas. See, we just can't help it! But when you taste the way the nutty brown butter complements the rich red wine reduction sauce, and the crispy exterior on the roasted Brussels sprouts, you'll agree this meal kicks some assonance.
Peel potato, quarter lengthwise, and cut into 1" chunks.
Trim bottoms off Brussels sprouts and quarter.
Peel and halve shallot. Slice one half into rounds and mince other half.
Pat steaks dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
Roast the Potatoes
Place a large oven-safe pan over medium-high heat. Add 1 Tbsp. olive oil and potato chunks to hot pan and stir occasionally, 1 minute.
Cover, reduce heat to medium, and cook 5 minutes, stirring once halfway through.
Uncover, place pan in oven, and roast, stirring halfway through, until golden brown and tender, 15-20 minutes.
Remove from oven, season to taste with ¼ tsp. salt and a pinch of pepper, and set aside.
While potato roasts, roast Brussels sprouts.
Roast the Brussels Sprouts
Place Brussels sprouts and shallot rounds on prepared baking sheet and toss with 2 tsp. olive oil and ¼ tsp. salt.
Spread into a single layer and roast until tender and browned, 15-18 minutes.
While Brussels sprouts roast, cook steaks.
Cook the Steaks
Place a medium non-stick pan over high heat.
Add 2 tsp. olive oil and steaks in hot pan and cook until well-browned and steaks reach a minimum internal temperature of 145 degrees, 4-6 minutes per side.
Remove to a plate.
Reserve pan; no need to wipe clean.
Make the Sauce
Return pan used to cook steaks to medium-low heat.
Add half the butter and stir occasionally until butter smells "nutty," turns golden, and brown flecks appear, 5-6 minutes.
Add 2 Tbsp. minced shallot and cook until aromatic, 30 seconds.
Add red cooking wine, beef demi-glace, and ⅓ cup water. Raise heat to medium-high and cook until slightly thickened, 1-3 minutes.
Remove from burner and swirl in remaining butter.
Plate dish as pictured on front of card. Bon appétit!