Adjust rack to top position and preheat oven to 450 degrees. Wash and dry all produce. Trim and halve Brussels sprouts. Halve, peel, and thinly slice shallot. Slice potatoes into 1/4-inch rounds. Halve tomatoes.

Toss Brussels sprouts on a baking sheet with a large drizzle of olive oil and a pinch of salt and pepper. Arrange cut sides down on one half of sheet.

Toss potatoes on other side of baking sheet with a large drizzle of olive oil, half the Tuscan Heat Spice (save the rest for another use), salt, and pepper. Arrange them slightly overlapping on pan, then evenly sprinkle with Parmesan. Roast until veggies are browned and tender, 20-25 minutes.

Meanwhile, pat beef dry with paper towels; season all over with salt and pepper. Heat a large drizzle of olive oil in a large pan over medium-high heat. Add beef and cook until browned and cooked to desired doneness, 4-6 minutes per side. Transfer to a plate to rest.

Heat another drizzle of olive oil in same pan over medium-high heat. Add shallot and a pinch of salt and pepper. Cook until fragrant, about 1 minute. Add tomatoes and cook, stirring, until slightly softened, about 1 minute. Stir in vinegar, stock concentrate, and 1/4 cup water. Simmer until slightly thickened, 3-4 minutes. Turn off heat. Stir in 1 TBSP butter and any resting juices from beef.

Divide Brussels sprouts, potatoes, and beef between plates. Top beef with pan sauce.