So, you say you won’t eat your Brussels sprouts? What if we add bacon and grapes? How about serving them alongside a juicy ribeye with a creamy port sauce. Does that make Brussel sprouts sound a little better? It definitely does to me!
But you know what kiddos? It shouldn’t just be about bacon. You should want to eat those Brussels sprouts because they are nutrient-packed little powerhouses! These mini cabbage-looking vegetables are loaded with vitamin K and C. Plus, that magical thing called fiber! So, when your mom told you to eat your Brussels sprouts it was because she was watching out for you! But, if bacon is enough justification for you, well, then check out this recipe. 😉
Ribeye and Crispy Bacon Brussels Sprouts with Sherry Cream Sauce
- 2 ribeye steaks
- 12 ounces of shaved Brussels Sprouts
- 2 cloves garlic
- 5 pieces of bacon
- Large handful of red grapes (sliced)
- Sprig of rosemary
- A 1/4 cup of cream
- A 1/4 cup of dry sherry
- Salt and pepper
- Couple pats of butter
- Salt and pepper the steak.
- Melt butter in skillet.
- Dump in brussel sprouts and stir around.
- Add chopped bacon.
- Lightly salt and pepper.
- Reduce heat and cover.
- Once you cook out a lot of the water from the brussel sprouts and the chopped Rosemary, 1 minced garlic, and sliced grapes. (Save a few slices of grapes for later.)
- Cook for several minutes until things are starting to get a little crispy.
- Remove from pan and put into a bowl and cover. Don’t be worried if you left a few pieces in the pan.
- Add another pat of butter to the pan and plop in the steaks.
- Add one minced clove of garlic and a few slices of grapes.
- Cook to your liking – for these 1.5 inch steaks, they spent 4 minutes on each side.
- Remove steaks and pour in sherry to lift all that goodness that is stuck to the pan.
- Once the pan has been deglazed, add cream.
- Let cook until slightly reduced.
- Plate the Brussels sprouts, steak, and top with cream sauce.