Akaushi Beef Tenderloin with Brussels Sprouts
Ingredients
- 6 cups water
- 6 tablespoons olive oil
- 2 teaspoons salt, plus salt and pepper to taste
- 2 pounds Brussels sprouts, trimmed and cleaned
- 1 cup chicken stock
- 6 cuts (about 6 ounces each) Akaushi beef tenderloin
- 1 garlic clove, minced
- Leaves from 2 sprigs rosemary, chopped
Instructions
For the Brussels sprouts:
Bring the water, 2 tablespoons of the olive oil, and 2 teaspoons salt to a boil. Add the Brussels sprouts and cook on medium-high heat for 9 minutes, or until tender. Strain.
In a sauté pan add 2 tablespoons of the olive oil, the Brussels sprouts cut in half, and salt and pepper to taste, and cook on high heat until the sprouts are lightly browned. Add the chicken stock and cook until it evaporates.
For the steaks:
Season the steaks with salt and pepper. Add the remaining olive oil to a sauté pan, heat over medium-high heat, and sear the steaks until golden brown on the first side (about 2 minutes). Turn them and add the minced garlic and rosemary. Reduce the heat to medium and continue cooking and turning for a few more minutes until they are done to your liking (about 3 to 6 minutes depending on the steaks’ thickness).
Pour the juice from the meat over the Brussels sprouts and serve on the side of the tenderloin.
