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Steak and Brussels Sprouts with Mustard Beurre Blanc
Take luxury to the next level with a rich beurre blanc that’s made even better with the bright, tangy kick of Plochman’s Champagne mustard. The mustard’s acidity perfectly balances the buttery sauce, making every bite of the grilled tenderloin and broiled Brussels sprouts completely irresistible.
Active Time: 30 Minutes
Total Time: 40 Minutes
Servings: 2
Ingredients
- ½ cup dry white wine
- 1 medium shallot, thinly sliced
- 3 fresh bay leaves
- 2 8-oz, 1”-thick beef tenderloin steaks
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 12 oz Brussels sprouts, halved
- 1 Tbsp extra virgin olive oil
- ¾ cups unsalted butter, cut into ¼”-thick pieces
- ¼ cup heavy cream
- ½ cup Plochman’s Champagne Mustard
Directions
- Preheat the oven to 450ºF.
- In a small pot, combine the wine, shallots, and bay leaves. Bring to a boil and cook until 2 tablespoons of wine remain, about 5 minutes. Strain the reduced wine through a fine mesh strainer and return it to the pot. Discard the aromatics and set the pot aside.
- Season the steaks on both sides with salt and pepper. Place the Brussels sprouts on a baking sheet. Drizzle with the olive oil and season with salt. Roast for 15 to 17 minutes or until tender and starting to brown.
- While the Brussels sprouts are roasting, heat a grill or grill pan over high heat. Sear the steaks for 3 minutes, rotating 45 degrees to create a cross hatch pattern. Flip the steaks and cook, rotating 45 degrees halfway through, until grill marks appear and the steaks register 130ºF on an instant-read thermometer, about 3 minutes. Transfer the steaks to a cutting board and let rest for 10 minutes.
- Heat the reduced wine over medium heat until simmering. Whisking constantly, add the butter, 1 to 2 pieces at a time, letting it melt halfway before adding more. Continue until all of the butter is added. Continue whisking until the butter is incorporated and the sauce is thick and creamy, 6 to 8 minutes.
- Reduce the heat to low and slowly pour in the heavy cream while whisking. Add the mustard and whisk until fully incorporated. Season with salt. Remove the pot from the heat and cover with a lid.
- Slice the steaks. Divide the steak and Brussels sprouts evenly between two plates and drizzle with the beurre blanc and serve.
