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Categories:Viewed: 24 - Published at: 6 years ago
Ingredients
- 2 tbsp oil
- 2 None sirloin steaks (each about 10 oz), cut into strips
- 3 tbsp butter
- 3 None carrots, peeled and cut into thin sticks
- 3 None shallots, peeled and finely chopped
- 1/2 None orange, grated zest
- 1/2 cup dry white wine
- 3/4 cup vegetable stock
- 1 1/2 lb Brussels sprouts, separated into individual leaves
- None None Pinch of grated nutmeg
- 4 stems fresh flat-leaf parsley, finely chopped
Method
- Heat the oil in a skillet over high heat and cook the steak for 5 mins, turning half way through. Season with salt and black pepper, remove from the pan and keep warm.
- Melt 1 tbsp butter in a saucepan and cook the carrots and half the shallots over a medium heat for 2 mins. Add the orange zest, 1/4 cup of the wine and 1/4 cup of the stock and simmer for 2 mins. Transfer to a salad bowl.
- Melt 2 tbsp butter in the pan and saute the remaining shallots for 2 mins. Add 1/2 cup of stock and 1/4 cup of wine and bring to a boil. Add the sprout leaves and cook over a low heat for 4 mins. Season with salt, black pepper and a pinch of nutmeg. Remove the sprout leaves with a slotted spoon.
- Toss the steak, carrots, sprouts and parsley in the salad bowl and season to taste with salt and black pepper.
