Your visitors will be impressed by this exquisite steak entrée of restaurant quality. Look like a pro by serving this seared pepper steak with caramelized Brussels sprouts!

BRUSSELS SPROUTS CARAMELIZED WITH A SEARED PEPPER STEAK Brussels sprouts that have been caramelized with a pepper steak Beef Recipe Type Written by Foodieaholic 20 minutes to prepare 22 minutes for cooking Time spent: 42 minutes. Ingredients: 4 Servings Black peppercorns, 1 tablespoon 6 center-cut beef tenderloin steaks, 6 ounces each (1 inches thick) 1/4 cup grapeseed oil a third of a cup of dry red wine, preferably Cabernet Sauvignon fresh Brussels sprouts, 1 pound, cut in half lengthwise. a third of a cup of unsalted butter Instructions Crush the peppercorns coarsely in a mortar and pestle. The steaks should be liberally salted on both sides and seasoned with coarsely crushed peppercorns, which should be patted into place. Heat up a 12-inch Curtis Stone frypan on high. Swirl the oil into the pan after adding it. Steaks are added. For medium-rare doneness, cook the steaks for about 4 minutes on each side. Stir in the wine and simmer for 30 seconds. Place the steaks on a cutting board, then set aside to rest. The wine should simmer for another 4 minutes or until reduced to 1/4 cup. Bring 1/2 cup of water to a boil in a different Curtis Stone 12-inch Frypan over high heat. When the sprouts are bright green, add them, cover the pan, and steam for for 3 minutes. Add the butter and sauté the Brussels sprouts, stirring regularly, over medium-high heat for about 5 minutes, or until they are golden brown. Use salt to season. The Brussels sprouts should be put on plates. Place the steak slices next to the Brussels sprouts after cutting the steaks against the grain. Add a drizzle of the wine reduction and any leftover meat juices.

My sincere gratitude to Curtis Stone and HSN for providing this delectable steak recipe.

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