Ingredients
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FOR THE SAUCE, SAUTÉ:
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1/4 cup minced 1/4 cup minced Shallots
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2 tbsp. thinly sliced Garlic
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1 tbsp. Tomato
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1 tbsp. Ghee
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DEGLAZE:
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3 Tbsp. Scotch whisky
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1/2 cup dry red wine
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2 fresh Bay leaves
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3 cups low-sodium chicken broth
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FOR THE VEGETABLES, MELT:
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1 Tbsp. Ghee
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6 Yukon gold Potatoes
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1 lb. fresh Brussels sprouts
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WHISK:
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11/2 Tbsp. Potato starch
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2 Tbsp,
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1 tsp. Balsamic vinegar
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Directions
Steps
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1
Done
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For the sauce, sauté shallots, garlic, and tomato paste in ghee, in skillet beef was seared in, over medium-high heat until softened, 3 minutes. |
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2
Done
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Deglaze skillet with Scotch (caution: Scotch may ignite), scraping up any brown bits. Add wine and bay leaves; simmer until nearly evaporated, then scrape mixture into a bowl and add broth. Wipe skillet clean and return to medium-high heat. |
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3
Done
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For the vegetables, melt ghee in skillet until shimmering. Place potatoes in skillet, cut sides down, and sauté until golden, about 5 minutes per side. |
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4
Done
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Add broth mixture and sprouts to skillet; bring to a boil. |
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5
Done
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Reduce heat to medium-low, cover skillet, and simmer until potatoes and sprouts are fork-tender, 15–20 minutes. Transfer potatoes and sprouts to a serving dish, leaving broth in skillet, and increase heat to high. |
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6
Done
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Whisk together potato starch and cold water, whisk into broth mixture, and bring to a boil. Reduce heat to medium-low and simmer sauce until thickened, 2 - 3 minutes. |
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7
Done
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Season sauce with vinegar, salt, and pepper, then strain through a fine-mesh sieve into a serving dish. Discard solids. |
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8
Done
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Serve beef, potatoes, and sprouts with sauce. |
