Steak And Mushrooms Recipe
4 oz. prime center cut top sirloin steak served over sweet potatoes, brussels sprouts, red peppers, and onion, finished with wild mushroom demi-glace, and fresh asparagus.
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Vegetables
Peel and cube the sweet potatoes. Trim the ends of the Brussels sprouts, and cut them in half. Slice the red pepper and onion.
- 2
Cook the Sweet Potatoes
In a medium pot, boil the sweet potatoes in salted water until tender, about 15 minutes. Drain and mash with a little olive oil, salt, and pepper.
- 3
Sauté the Brussels Sprouts and Peppers
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the Brussels sprouts and red pepper. Sauté until tender and slightly caramelized, about 8-10 minutes. Add the onion and sauté for another 3-4 minutes.
- 4
Cook the Steak
Season the steak with salt and pepper. In another skillet, heat the remaining tablespoon of olive oil over high heat. Sear the steak for about 3-4 minutes on each side for medium-rare. Remove from heat and let it rest for a few minutes before slicing.
- 5
Prepare the Asparagus
While the steak is resting, blanch the asparagus in boiling water for 2-3 minutes until bright green and tender-crisp. Drain and season with salt and pepper.
- 6
Plate the Dish
On a plate, create a bed with the mashed sweet potatoes, top with the sautéed Brussels sprouts and peppers, slice the steak and lay it over the vegetables, drizzle with wild mushroom demi-glace, and add the asparagus on the side.