This gorgeous, restaurant-quality steak dish is sure to impress your guests. Serve this seared pepper steak with caramelized Brussels Sprouts and look like a pro!
Seared Pepper Steak with Caramelized Brussels Sprouts
- 1 tablespoon black peppercorns
- Six 6-ounce center-cut beef tenderloin steaks (1½ inches thick)
- 1 tablespoon grapeseed oil
- 3/4 cup dry red wine, such as Cabernet Sauvignon
- 1 pound fresh Brussels sprouts, halved lengthwise
- 3 tablespoons unsalted butter
- Using a mortar and pestle, coarsely crush the peppercorns. Season both sides of the steaks generously with salt and sprinkle the coarsely crushed peppercorns over both sides of the steaks, patting to adhere.
- Preheat a Curtis Stone 12-inch Frypan over high heat. Add the oil and swirl to coat the pan.
- Add the steaks. Cook the steaks for about 4 minutes per side for medium-rare doneness.
- Add the wine to the pan and simmer 30 seconds. Transfer the steaks to a cutting board and let rest. Continue simmering the wine until it is reduced to 1/4 cup, about 4 minutes.
- In another Curtis Stone 12-inch Frypan, bring 1/2 cup of water to a boil over high heat. Add the sprouts, cover, and steam for about 3 minutes, or until bright green.
- Add the butter and cook uncovered over medium-high heat, tossing occasionally, for about 5 minutes, or until the Brussels sprouts are golden brown. Season with salt.
- Place the Brussels sprouts on plates. Slice the steaks across the grain and arrange the steak slices alongside the Brussels sprouts. Drizzle with the wine reduction and any accumulated juices from the steaks.