Sirloin Steak with Red Wine Sauce and Nutty Buttered Brussels Sprouts

This was part of our modest Christmas ensemble this year. We normally hate brussels sprouts, but this recipe tasted great. Each of the elements complimented one another very well. Will definitely make it again.

Sirloin Steak with Red Wine Sauce

Ease of Cooking Yummy Factor Apprx. Cost
HK$130 (US$17)
Ingredients (Serves 2)
2 x 220g sirloin steaks
10g black peppercorns, coarsely crushed
3/4 cup red wine
2 tbs butter

Season steaks with salt and pepper.
Heat a shallow frying pan over medium-high heat until pan is piping hot.
Add steak and cook until medium-rare for 3-5 minutes per side. Note: a hot pan ensures that the steak gets a great sear without the need for oil!
Transfer to a plate to rest.
Add red wine and butter to the pan used for searing steaks.
Stir and scrape the pan with a wooden spoon to deglaze the pan and melt the butter. Remove from heat.
To serve, spread brussels sprouts (below) on a plate. Lay the steak on top and spoon the wine sauce over it.

Buttered Brussels Sprouts with Mixed Nuts

Ease of Cooking Yummy Factor Apprx. Cost
HK$35 (US$5)
Ingredients (Serves 2)
250g brussels sprouts, sliced thinly
2 tbs butter
Handful of mixed nuts (walnuts, pecans, hazlenuts, almonds), roasted
Salt and pepper to taste

Heat pan on medium-high and melt butter.
Add brussels sprouts. Season with salt and pepper and stir.
Add nuts. Cook, stirring occasionally until brussels sprouts are crisp-tender.
Remove from heat, add lemon juice, and stir.
Serve with steak (above).

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