Steak Diane with Crispy Garlic Potatoes & Brussel Sprouts

By á-178825

4 servings.

Ingredients

• 1 lb fingerling potatoes, halved
• 1 lb Brussels Sprouts, trimmed & halved
• 8 garlic cloves, halved
• 1 1/2 T fresh lemon juice
• 1 t lemon zest
• 1/2 t ground black pepper
• 5 1/2 T EVOO, divided
• 3 t kosher salt, divided
• 2 (12 oz each) 1 - 1 1/2 in thick New York strip steaks
• 1 1/2 t cracked black pepper
• 3 T butter, divided
• 12 oz crimini mushrooms, sliced
• 1/2 c chopped shallots
• 2 garlic cloves, minced
• 1/2 c Brandy
• 1/2 c beef stock
• 1 T Dijon mustard
• 1/2 T Worcestershire sauce
• 1/4 c heavy cream
• Garnish: chopped fresh chives

Preparation

Step 1

Preheat oven to 450. Toss first 6 ingredients, 3 1/2 T EVOO & 1 t salt together in Lg mixing bowl. Spread mixture in a single layer onto a Lg rimmed baking sheet. Roast 20 minutes until potatoes & Brussels sprouts are tender & browned, stirring halfway through cooking time.

Meanwhile pat steaks dry with a paper towel. Season steaks on both sides with cracked black pepper & 2 t salt.

Heat 1 T butter & remaining 2 T oil in Lg stainless steel or cast iron skillet over high heat. Add steaks & cook, flipping often, 5-6 minutes per side until thermometer inserted into thickest portion registers 130 (medium). Remove steaks from skillet; cover loosely with aluminum foil.

Reduce heat to medium & add mushrooms & shallots to skillet; cook stirring often 1-2 minutes. Add minced garlic & cook 1 more minute. Add Brandy stirring to deglaze skillet; cook 2 minutes or until reduced by half. Stir in beef stock, mustard & Worcestershire; bring to simmer & cook 3 minutes. Reduce heat to medium. Stir in cream & remaining 2 T butter until butter melts.

Cut steaks into 1/2 slices; top with mushroom sauce & garnish, if desired. Serve with potatoes & Brussels sprouts.