…Oven Roasted Fingerling Potatoes, and Crispy Brussel Sprouts
- 2 8-10 oz strip steaks
- 2 Tbsp butter
- ¾ pounds fingerling potatoes
- 1 Tbsp butter
- 1 Tbsp olive oil or duck fat
- ½ tsp fresh thyme and rosemary, chopped fine
- 1 tsp chopped chives
- 1 pound brussel sprouts, outer leaves removed and thinly sliced
- 2 oz small diced high quality bacon
- 1 oz diced shallots
For the sauce:
- ½ cup small diced shallots
- 1 cup dry red wine
- 1 cup good quality beef or veal stock
- Salt and pepper
- Season steaks with salt and pepper, set aside
- Cover potatoes with cold salted water in saucepan, bring to boil and cook 8-12 minutes until fork tender. Drain, set aside.
- Heat a cast iron skillet over medium high heat, add 2 Tbsp butter and steaks. Sear each side well, until internal temperature reaches 140 degrees for medium rare. Remove from heat and let rest at least 5 minutes before serving.
- In same skillet, add diced shallots and sauté until tender. Deglaze with red wine. Let simmer until volume is reduced by half, then add stock, reduce again by half. Season to taste with salt and pepper.
- Cut potatoes in half lengthwise, Heat 1 Tbsp butter and oil in skillet. Saute potatoes face down with chopped herbs and salt and pepper until nice color is achieved, place in 350 degree oven for 5-7 minutes, remove and toss with chives.
- Place bacon in skillet over medium heat, cook until crispy. Turn heat to high and add sprouts and 1 oz diced shallot, sauté 2-3 minutes, season to taste with salt and pepper.
- Plate steak over sprouts and potatoes, drizzle sauce over steak and garnish with additional chopped chives.