Cooking In, Dinner, Quick PostKerry Alaric Cheeseborobeef, brussel sprouts, butter, cheese, cream, garlic, Parmesan, peppers, potato, red, roasted, steakComment

Quick Post | A Change of Plans

Cooking In, Dinner, Quick PostKerry Alaric Cheeseborobeef, brussel sprouts, butter, cheese, cream, garlic, Parmesan, peppers, potato, red, roasted, steakComment
Grilled Steak over Parmesan Potato Cream | Stir-Fried Brussel Sprouts with Roasted Red Peppers
IT WAS A WEIRD EVENING at Food Emporium; almost everything I went in there to buy they were out of. Which meant that instead of buying turnips, which I wanted to make nice purée out of with a hint of nutmeg, I got potatoes. Instead of buying fresh basil, I had to switch it up with some brussel sprouts and a jar of already chopped basil.

And instead of a nice filet mignon, which they were completely out of (Wednesday is usually their big meat delivery day), I elected to buy a $7 aged ribeye (probably priced to sell pre-wednesday delivery).

I boiled potato pieces in salted water, drained them, then threw them in a pot with some minced garlic, heavy cream, butter, salt, fresh-cracked pepper, and grated parmesan cheese, heating all of that through for about 10 minutes than puréeing in a blender.

I rough-chopped the sprouts and sautéed them in a pan with some water, a little white wine vinegar, chopped basil, and roasted peppers, softening the sprout leaves, then drizzling with some olive oil and tossing in high heat.

I seasoned the steak with salt, pepper, chili powder, and just a pinch of nutmeg, and grilled in a cast iron skillet on very high heat, about 3 minutes each side for medium, took it out of the skillet, let it sit for another 5 minutes, then placed it on topped of the plated potato-parmesan cream and spooned the veggies on the plate next to it.

Bun Apple Tea!

.kac.

Grilled Steak over Parmesan Potato Cream | Stir-Fried Brussel Sprouts with Roasted Red Peppers