That Brussels Sprout Casserole looked amazing and Brussels Sprouts are Matt's favorite veggie so I knew instantly that it was a dish that I wanted to try out.
Two weeks ago I had an international work trip to go on and decided to cook a special dinner for Matt the night before I left.
- Steak al Forno (p.90)
- Gratineed Brussels Sprouts (p.182)
First, for the Brussels Sprouts:
INGREDIENTS:
- 4T EVOO
- 1/2 Package Thick Bacon, cut in 1/4 inch slices (Can also use diced Prosciutto)
- 1 1/4 Lb Brussels Sprouts, trimmed and cut in half
- 1/4 c Shallots, Chopped
- 1/3 c Dry White Wine
- 2 c Chicken Broth
- 1/2 t Kosher Salt
- 1/4 t Ground Black Pepper
- 2c Gruyere Cheese, Shredded
- 2 c Heavy Cream
Heat 2 T of the EVOO in a large skillet over medium-high heat. Add bacon and cook, stirring occasionally, until browned, about 5 minutes. Use a slotted spoon and transfer to a bowl, lined with a paper towel, to drain.
Add the brussels sprouts to the bacon fat in the skillet and cook, stirring occasionally, until golden brown around the edges, about 10 minutes. Add the shallots and cook until they soften, about 2 minutes.
Add wine and cook until reduced by half, about 2 minutes. Add the broth and season with salt and pepper. Bring to a boil. Cook, Stirring occasionally, until the brussels sprouts are tender and liquid is reduced by half, about 20 minutes,
Pre-heat the oven to 375.
Using a slotted spoon remove the Brussels Sprouts and place into a into a 2-quart baking dish. Continue cooking the liquid that the brussels sprouts were cooked in. Bring to a boil and simmer until reduced to about 2T (about 5 minutes) Add cream, reduce the heat to medium, and cook until the cream is reduced by about half (10 minutes) Add salt and pepper to taste
Add half of the gruyere cheese to the brussels sprouts
Add cream mixture
Add bacon
Add the rest of the cheese
Bake for 20 minutes
Now for the Delish Steak... So there a a bit of prep but the actual cook time is extremely fast.
INGREDIENTS
- Sirloin to New York Strip Steaks
- 1 1/2 c Parmigiano-reggiano cheese, shredded
- 2T minced flat-leaf parsley
- 4 T unsalted butter
- 2 cloves garlic, minced
- 1T kosher salt
- 1t ground black pepper
Let steaks sit at room temperature and season with salt and pepper
Mix cheese and parsley in a small bowl and set aside
In a small saucepan cook the butter and garlic on medium-low heat for 1 minute
Heat Broiler and line a sheet-pan with aluminum foil.
Heat skillet on very high heat and add 2 T EVOO. Once pan is hot add the steaks. Cook for 4 minutes, flip, cook for 4 more minutes.
Transfer the steaks to the prepared sheet-pan. Divide the cheese/parsley mixture over top of the steaks.
Drizzle the butter over
Broil until the cheese is melted and beginning to turn brown.
Let stand for three minutes before serving and ENJOY!
