Sirloin with Fig and Red Wine Reduction

Ingredients

• 1 Rosemary Sprig
• 8 oz Brussels Sprouts
• 2 Sirloin Steaks
• 1 oz Goat Cheese
• 2 fl. oz. Red Cooking Wine
• 2 Tbsp. Fig Preserves
• Olive Oil
• Salt Pepper
• Stem rosemary and mince. Trim bottoms off

Instructions

1. 1

   Cook Within: Ever wonder how chefs know when a steak is perfectly cooked just by poking it with a finger? Here’s how it works: relax your hand, then lightly touch the tip of your index finger to the tip of your thumb. With your other hand, poke the fleshy part between the base of your thumb and your palm. That’s what medium-rare steak feels like. For well-done, touch your thumb to your pinky. The relationship between humans and figs goes back a long time. Evidence of fig cultivation from around 9400-9200 B.C. was found in the Jordan Valley. Since this is before the domestication of barley, legumes, or wheat, figs may be in the first instance of agriculture in human history. We’ve come a long

2. 2

   Roast the Potatoes: Halve potatoes lengthwise and cut into ½” with 2 tsp. olive oil, ½ tsp. salt, and ¼ tsp. pepper. Spread into a single layer and roast until tender, 20-25 minutes. Remove from oven and flip potatoes. While potatoes roast, prepare ingredients.

3. 3

   Cook the Steaks: Place a medium pan over medium-high heat. Add 1 tsp. olive oil and steaks to hot pan. Cook until browned, 3-5 minutes. Flip, reduce heat to medium, and cook until steaks reach a minimum internal temperature of 145 degrees, 4-7 minutes. Remove to a plate and rest 5 minutes. Reserve pan; no need to

4. 4

   Prepare the Ingredients: Stem rosemary and mince. Trim bottoms off Brussels sprouts and slice thinly. Place sliced oil, ¼ tsp. salt, and a pinch pepper, and toss to coat. Rinse steaks, pat dry, and season both sides with ½ tsp. salt and ¼ tsp. pepper.

5. 5

   Make the Sauce: Return pan used to cook steak to medium-high heat. Add red wine and fig preserves. Bring to a boil and cook, stirring occasionally, until slightly reduced and fig spread has dissolved, 2-3 minutes. Remove from burner and season with remaining rosemary and a

6. 6

   Add Brussels sprouts to baking sheet with roasted: potatoes. Don’t worry if Brussels sprouts are on top of potatoes. Roast until Brussels sprouts brown lightly and become tender, 7-10 minutes. Remove from oven and sprinkle on goat cheese (breaking up with your hands if needed) and half the rosemary (reserve remaining for sauce).

7. 7

   Plate the Dish: Place vegetables on a plate and place steak in front of vegetables. Spoon sauce in front of steak. 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. used twice. Half is added to vegetables and remaining the recipe before you start–we promise it will be time