How many delicious ingredients can we fit into one steak dish? Well, how long do you have to read this list? First, rosemary, one of the best smells there is, flavors the potatoes and Brussels sprouts along with rich, creamy goat cheese. Then, the sauce… red wine brings its distinctive, tannic flavor profile (but save it for the sauce; this kind you can't drink) to a marriage with the lush sweetness of fig preserves. Rosemary returns for a bow in this sauce, which we bet you'll be sopping up off your plate long after the steak has disappeared.
Halve potatoes lengthwise and cut into ½" half-moons.
Place on prepared baking sheet and toss with 2 tsp. olive oil, ½ tsp. salt, and ¼ tsp. pepper. Spread into a single layer and roast until tender, 20-25 minutes.
Remove from oven and flip potatoes.
While potatoes roast, prepare ingredients.
Prepare the Ingredients
Trim bottoms off Brussels sprouts and slice thinly.
Place sliced Brussels in a medium mixing bowl with ½ tsp. olive oil, ¼ tsp. salt, and a pinch pepper, and toss to coat.
Rinse steaks, pat dry, and season both sides with ½ tsp. salt and ¼ tsp. pepper.
Roast the Brussels Sprouts
Add Brussels sprouts to baking sheet with roasted potatoes. Don't worry if Brussels sprouts are on top of potatoes.
Roast until Brussels sprouts brown lightly and become tender, 7-10 minutes.
Remove from oven and sprinkle on goat cheese (breaking up with your hands if needed).
Cook the Steaks
Place a medium pan over medium-high heat.
Add 1 tsp. olive oil and steaks to hot pan. Cook until browned, 3-5 minutes.
Flip, reduce heat to medium, and cook until steaks reach a minimum internal temperature of 145 degrees, 4-7 minutes.
Remove to a plate and rest 5 minutes.
Reserve pan; no need to wipe clean.
Make the Sauce
Return pan used to cook steak to medium-high heat.
Add red wine and fig preserves.
Bring to a boil and cook, stirring occasionally, until slightly reduced and fig spread has dissolved, 2-3 minutes.
Remove from burner and season with a pinch of salt.
Plate dish as pictured on front of card. Bon appetit!