Pastrami-Spiced Beef with Roasted Fingerling Potatoes, and Sauerkraut-Broccoli Slaw

This sounds SO Delish. And, not all sauerkrauts are created equal! To get the probiotic benefits, choose refrigerated fresh kraut.
(serves 4)

Coconut oil* non-stick cooking spray
1&1/2 lbs.  fingerling potatoes, scrubbed and halved lengthwise*
2 T. EVOO, divided
3/4 t. freshly* ground pepper, divided
1/2 t. kosher* salt, divided
1 cup fresh sauerkraut, drained
1/4 cup nonfat plain Greek yogurt
1/4 cup mayonnaise
12 oz. broccoli slaw
1 t. coriander seeds
1 t. fennel seeds
1 t. mustard seeds
3/4 t. brown sugar
1/4 t. garlic powder
1 lb. beef tenderloin (filet mignon), trimmed and cut into 4 steaks

Position racks in center and lower third of oven; preheat to 425. Coat a rimmed baking sheet with cooking spray. Toss potatoes with 1 T. oil and 1/4 t. each S&P in a large bowl. Transfer to the prepared baking sheet. Roast on the center rack, stirring once, until tender, about 25 min. Meanwhile, combine sauerkraut, yogurt and mayo, in the same bowl. Add broccoli slaw and stir to combine. Set aside. Heat all the seeds in a dry* med. skillet over med. heat until fragrant, 1-2 min. Coarsely grind with a mortar and pestle or clean coffee grinder. Transfer to a bowl and add sugar, garlic powder and the remaining 1/2 t. pepper and 1/4 t. salt. Coat both sides of beef with the mixture. Heat the remaining 1 T. oil in the skillet over med.-high heat. Add the beef and cook until browned on both sides, 2-4 min. Transfer the pan to the lower oven rack and roast 6-8 min. for med.-rare.. Serve steak and potatoes with the slaw.

"Be not afraid of going slowly, be afraid only of standing still."

Have FUN today!!!!!

Love,

MM