Friday, June 20, 2008

Curtis Stone...I think I love you.

Do I love you for your eyes? Yes. Do I love you for your crazy cool hair? Yes. Do I love you because you can cook, you have a very cute accent, and you are on one of the most wholesome television networks on the planet with a neato theme song that my 3 year old can bug out to? Yes, yes, yes, and yes. Mostly, I love you for your peppered sirloin steak with caramelized sprouts. It brings a smile to my face and makes my husband believe I am not mediocre in the kitchen.....and you know what they say..........idle hands are the devil's playground. You know what else they say.......if you say things that make no sense it will make your readers confused. Any who, I have made this with both a dry red and strangely enough a red sangria.....which was FANTASTIC!

14 oz brussel sprout
1/4 oz black peppercorns
four 7oz sirloin steaks
8 T butter (that's will make your heart stop for all of the right reasons)
generous 1/3 c red wine
extra virgin olive oil

Blanch the brussel sprouts in a large saucepan of boiling salted water 2-3 min then refresh in ice cold water. Cut the sprouts in half and remove any outer leaves.
Sprinkle the crushed peppercorns over a large plate. Press each steak into the crushed peppers and then season both sides with salt.
Heat a large frying pan, add the olive oil and when hot, add the steaks and cook for 2 minutes on each side.
Place half the butter and brussel sprouts in a separate pre-heated frying pan and allow to caramelize for 2 minutes. Season with salt and pepper to taste.
Add the red wine and remaining butter to the steaks and remove the pan from the heat. Divide the Brussel sprouts between 4 serving plates, then place the steaks on top. Spoon the pan juices over the beef and serve immediately.