Sheet Pan Steak & Veggie Dinner

By: Katy Osuna

Indulge in a hassle-free, delectable meal with this one-sheet tray recipe showcasing Snake River Farms filet mignon steaks, green beans, mushrooms and potatoes. Designed for hectic weeknights, this dish marries the succulence of steak with the straightforwardness of roasted vegetables, seasoned to perfection and roasted together for simplicity.

Ingredients

Steak & Veggies

  • 2 8 oz. SRF filet mignon steaks, cut in half so you have 4 ½-inch-thick medallions Buy Now
  • 7 ounces of shitake mushrooms, sliced
  • 1 ½ pounds of fingerling or other small potatoes (about an inch in size)
  • 1 shallot, sliced thinly
  • 12 ounces of green beans, cleaned and trimmed
  • Olive oil
  • Salt and pepper

Herb sauce

  • 2 tablespoons fresh rosemary
  • 2 tablespoons fresh thyme
  • 1 bunch of parsley
  • 1 ounce of chives
  • Zest of 1 lemon
  • ¼ cup of red wine vinegar
  • ½ cup of olive oil

Steak & Veggies

At least 30 minutes prior to cooking, take your steaks out of the refrigerator, cut them in half, and season with salt and pepper. Set them aside to come to room temperature.
Put one of your racks in your oven at the very top, 4-6 inches from the heating element. Then, put a sheet tray into your oven and preheat it to 450°F.
Wash your potatoes. If there are any that are significantly larger than the others, cut them so they are about same size. Put them in a pot of cold water, season with a pinch of salt, and bring to a boil. Boil the potatoes for about 10-15 minutes until they are fork-tender and then strain, leaving them in the colander to dry.
When the potatoes are ready and the oven is preheated, take the sheet tray out of the oven. Toss the mushrooms in oil and season with pepper (but not salt yet) and put them on the sheet tray to one side. Next, toss the green beans with oil, salt, pepper, and sliced shallots. Put them on the other side of the pan from the mushrooms. Lastly, roughly toss the potatoes in oil in a bowl so they start to break apart. You can even gently smash them. Make sure they are coated with oil and then season with salt and pepper and put them on the sheet tray in between the mushrooms and the green beans. Spread the vegetables out in as thin of a layer as possible so as much of them are touching the sheet tray as possible. Put them in the oven and cook for 20-25 minutes.
In the meantime, make the herb sauce.
When the vegetables are cooked, remove the tray from the oven and set it to broil. The mushrooms and beans will have shrunk a little, so gently push them to the side to make space in the middle of your sheet tray for your steaks. Don’t bunch them up too much, as you want the broiler to finish caramelizing them.
Pat your steaks dry and gently rub them with some olive oil. Place them on the sheet tray and put them into the oven. Broil for 3 minutes and then flip, broiling for about 4 more minutes for medium-rare.
Take the sheet tray out of the oven. Squeeze a little bit of lemon juice over the green beans and season the mushrooms with salt. Then cover the tray with aluminum foil to let the steaks rest before serving.
Slice the steaks and serve with the herb sauce.

Herb sauce

Put all the sauce ingredients into a food processor or blender and pulse until finely chopped and smooth. Season with salt and pepper.