Friday, December 28, 2012

Grilled Steaks & Brussels Sprout Hash w/ Caramelized Shallots

This evening we decided to grill steaks for dinner.  Hubby ran to the store and picked up a couple of filet mignon steaks that I lightly seasoned with Kosher salt and freshly ground black pepper before grilling them.  I also sauteed some fresh sliced mushrooms to top my steak with (hubby is not a mushroom fan).  For our sides, I made 2 different veggies.  I halved some ripe cherry tomatoes and marinated them in extra virgin olive oil, pomegranate vinegar and salt and pepper.  I also had a bag of rather large brussels sprouts that I wanted to make, so I looked for a different recipe to use them in.  I found a delicious sounding recipe from Bon Appetit Magazine's November 2007 issue.  It was for Brussels Sprout Hash w/ Caramelized Shallots and the recipe looked and sounded really good.  It called for thinly sliced brussels sprouts that were cooked with caramelized shallots along with a little sugar and apple cider vinegar.  I substituted 4 teaspoons of Swerve sweetener for the 4 teaspoons of sugar called for in the recipe.  It turned out really good and it was a great way to use the larger brussels sprouts. Below are a couple of pictures as well as the easy brussels sprout recipe from Bon Appetit. Enjoy!

Brussels Sprout Hash with Caramelized Shallots
Bon Appétit | November 2007


6 tablespoons (3/4 stick) butter, divided

1/2 pound shallots, thinly sliced

Coarse kosher salt

2 tablespoons apple cider vinegar

4 teaspoons sugar (I substituted Swerve sweetener)

1 1/2 pounds brussels sprouts, trimmed

3 tablespoons extra-virgin olive oil

1 cup water


Melt 3 tablespoons butter in medium skillet over medium heat. Add shallots; sprinkle with coarse kosher salt and pepper. Sauté until soft and golden, about 10 minutes. Add vinegar and sugar. Stir until brown and glazed, about 3 minutes.

Halve brussels sprouts lengthwise. Cut lengthwise into thin (1/8-inch) slices. Heat oil in large skillet over medium-high heat. Add sprouts; sprinkle with salt and pepper. Sauté until brown at edges, 6 minutes. Add 1 cup water and 3 tablespoons butter. Sauté until most of water evaporates and sprouts are tender but still bright green, 3 minutes. Add shallots; season with salt and pepper.

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