Steak Dinner
with Potato Purée and Balsamic Brussels Sprouts
Steak Dinner with Potato Purée and Balsamic Brussels Sprouts
4
servings30
minutes40
minutes10
minutesEnjoy any B Cellars Cabernet Sauvignon with this simple, perfectly seasoned steak. Chef Derick Kuntz created the marinade using his proprietary beef spice blend. It complements the wine perfectly by elevating the exotic spice notes, while the abundant acidity in the wine matches the richness in the beef, leaving the palate primed for the next bite.
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Ingredients
- STEAK
Two Two Filet Mignon steaks (or cut of your choice)
2 tsp 2 extra virgin olive oil
2 tsp 2 Worcestershire sauce
2 tsp 2 B Cellars Spice Blend #8
- POTATO PURÉE
2 lbs 2 yukon potatoes
6 oz 6 cold butter, diced
1 cup 1 whole milk
1/4 cup 1/4 heavy cream
- CANDIED GARLIC PURÉE
1/2 cup 1/2 garlic cloves
1/2 Tbsp 1/2 brown sugar
1 Tbsp 1 sherry vinegar
1/4 cup 1/4 water + 1 Tbsp reserved
pinch salt
- BRUSSELS SPROUTS
1/2 lb 1/2 brussels sprouts, quartered
1 Tbsp 1 aged balsamic
salt to taste
- BLUE CHEESE CREAM
1/2 Tbsp 1/2 olive oil
2 Tbsp 2 shallots, diced
1 tsp 1 mustard seeds
1 1 star anise
1 tsp 1 coriander
1/2 Tbsp 1/2 whole allspice
1 cup 1 red wine
1 cup 1 cream
1 tsp 1 salt
1 tsp 1 pepper
2 oz 2 blue cheese
Directions
- STEAK
- In a small bowl, mix olive oil, Worcestershire sauce, and 2 tsp of B Cellars spice blend #8
- Marinate steaks in mixture for 6-8 hours
- Grill over medium-high heat until desired temperature is reached, flipping once during cooking
- Remove from heat and let rest for 10 minutes before slicing or serving
- BRUSSELS SPROUTS
- Fry Brussels until dark brown
- Strain oil
- Season with salt and toss with balsamic
- CANDIED GARLIC PURÉE
- Place all ingredients in a small saucepan, cover, and cook on medium heat until tender.
- Remove lid and continue to cook until the liquid has evaporated
- The sugar will begin to caramelize
- Place into a blender and add 1 Tbsp of water, puree until smooth
- POTATO PURÉE
- Peel potatoes and medium dice
- Place diced potatoes in a stock pot and cover with cold water, about an inch above the potatoes
- Add 1/2 Tbsp of kosher salt
- Bring water to boiling point and reduce the heat to medium low
- Cook uncovered for about 20 minutes or until fork tender
- Strain and then add potatoes and butter to a ricer
- Run through ricer into a bowl
- Slowly fold in milk and cream
- Salt to taste
- BLUE CHEESE CREAM
- Sautée oil, shallots, mustard seeds, star anise, coriander, and allspice
- Add red wine and reduce by 2/3
- Strain to remove solid spices
- Add liquid back to pan
- Add cream, salt, pepper and reduce by 1/3
- Remove from heat and fold in blue cheese
- ASSEMBLE
- Smear the garlic puree on the plate and place filet on top
- Plate Brussels sprouts and potato purée next to filet
- Top filet with blue cheese cream
- Enjoy with a glass of B Cellars Cabernet Sauvignon
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Pairing Suggestions
Enjoy any B Cellars Cabernet Sauvignon with this simple, perfectly seasoned steak. Chef Derick Kuntz created the marinade using his proprietary beef spice blend. It complements the wine perfectly by elevating the exotic spice notes, while the abundant acidity in the wine matches the richness in the beef, leaving the palate primed for the next bite.
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