1.Preheat the oven to 425 degrees.

2.Sweet Potatoes – On a Sheet Pan

1.Toss the cut sweet potatoes with olive oil and season with salt and pepper.

2.Place flat on baking sheet and roast on the first side 10-15 minutes.

3.Flip potatoes to the other side and roast for another 10-15 minutes. Roast until tender and slightly brown

3.Brussels Sprouts – on a separate sheet pan

1.Liberally cover sprouts with salt, pepper, and olive oil.

2.Roast for 12-14 minutes. Occasionally take tongs and toss around sheet pan.

1.They will brown at the edges of the pan the most, I just rotate the outer sprouts towards the middle of the pan

4.Steak -- Use a cast iron skillet or oven-proof pan. (Not a non-stick.)

1. Pat the steak dry using a paper towel.

2.Liberally salt and pepper the steak on both sides.

3.Get the pan ripping hot on a high burner and carefully add olive oil to the pan.

4.Sear the steak on the first side for 1-2 minutes making sure you get some good brown caramelization .

5.Flip to the other side and sear on this side an additional minute.

6.Place the skillet with steak in the oven for 7 minutes for Medium Rare.

1.For well done, leave in the oven a bit longer about 2-4 minutes.

NOTE - Depending on your oven and the thickness of the steak. Please reference the back for Doneness/ Finger Test Chart or you can use an instant read thermometer.

1.Remove the steak from the oven and let it rest for at least 5 minutes.

5.The Sauce – Remove the steak from the skillet and transfer to a cutting board. Place the skillet over the burner at a medium heat, discard any excess fat, but don’t clean the skillet.

1.Add both the butter and flour and fully incorporate together so no lumps of flour is showing – about 30 seconds or so.

2.Carefully add two or three splashes of the Beef stock to coat the pan.  With a flat spoon scrap any brown bits off the bottom of the pan and continually stir.

3.Turn the burner to a simmer and let the stock reduce until it coats the back of the spoon.

4.For best results, you could repeat this process by adding more stock and reducing one or two more times.

5.To finish the sauce add ¼ of the juice of the lemon.

(NOTE if you feel sauce is getting too thick, certainly add more stock, to thin it and turn up the heat slightly.)

6.When plating, add the sauce to the top of the steak and cover with the chives.