Sherry Wine Demi-Glace Sirloin Steak

Ingredients

• 8 oz Brussels Sprouts
• 2 Sirloin Steaks
• ½ fl. oz. Balsamic Vinegar
• 2 fl. oz. Heavy Whipping Cream
• ⅝ oz Butter
• 4 tsp. Beef Demi-Glace
• 1 fl. oz. Sherry
• ½ oz Grated Parmesan Cheese
• Olive Oil
• Salt Pepper

Instructions

1. 1

   Cook Within: Resting cooked steak (and meats generally) before serving allows juices to redistribute for a much better eating experience. Sherry, like port, is a fortified wine, but port is sweet while sherry can

2. 2

   Start Potatoes and Prepare Ingredients: Peel and cut potatoes into 1” pieces. Bring a medium pot with potatoes and enough lightly salted water to cover to a boil. Reduce to a simmer and cook until fork-tender, 12-15 minutes. Trim bottoms off Brussels sprouts and halve vertically (quarter if larger than a ping pong ball). Rinse steaks, pat dry, and season both sides with ½ tsp. salt and ¼ tsp. pepper. While potatoes simmer, cook Brussels sprouts.

3. 3

   Cook the Steaks: Return pan used to cook Brussels sprouts to medium-high heat and add 1 tsp. olive oil. Add steaks to hot pan and cook until steaks reach a minimum internal temperature of 145 degrees, 5-6 minutes per side. Remove from pan (no need to wipe clean) and let rest 5 minutes.

4. 4

   Cook the Brussels Sprouts: heat. Add 2 tsp. olive oil and Brussels sprouts, cut-side down, to hot pan. Cook until cut-sides are slightly charred and add ½ tsp. salt. Cover and cook until Brussels are tender, 3-4 minutes. Add half the balsamic vinegar and toss. Taste, and add more balsamic if desired. Season with a pinch of salt and pepper and set aside. Wipe pan clean and reserve.

5. 5

   Prepare the Demi-Glace: Return pan used to cook steaks to medium heat and combine demi-glace, sherry, and ¼ cup water. Cook, stirring occasionally, until warm throughout,

6. 6

   Prepare the Potatoes: Once potatoes are fork tender, drain in colander and return to pot. Add cream, butter, ½ tsp. salt, and ¼ tsp. pepper. Mash with a potato masher or fork until

7. 7

   Plate the Dish: Place a serving of potatoes and Brussels sprouts on a plate. Place a steak against potatoes and pool demi-glace in front of steak. Garnish Brussels with Parmesan cheese. Ƀ Color changes in vacuum- packaged red meat from red to reddish-brown are normal, as a result of a naturally occurring chemical reaction called oxidation. Use your judgment! Please don’t cook protein if you notice an odor, a glassy sheen, or unusual stickiness. the recipe before you start–we promise it will be time Ƀ Place a colander in the sink