Warm Brussels sprouts salad with steak strips

Name: Warm Brussels sprouts salad with steak strips
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 3 Shallots; 3 Carrots; 2 Rump steaks (à approx. 275 g); 700 g Brussels sprouts; 4-5 Stem(s) Parsley; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 3 TABLESPOONS Butter; 100 ml dry white wine; 150 ml Vegetable broth; 7-10 Tbsp grated peel of 1/2 untreated orange; 7-10 Tbsp grated nutmeg; 7-10 Tbsp Sugar

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

3 Shallots
3 Carrots
2 Rump steaks (à approx. 275 g)
700 g Brussels sprouts
4-5 Stem(s) Parsley
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp black pepper
3 TABLESPOONS Butter
100 ml dry white wine
150 ml Vegetable broth
7-10 Tbsp grated peel of 1/2 untreated orange
7-10 Tbsp grated nutmeg
7-10 Tbsp Sugar

Directions

1
Peel and finely dice the shallots. Peel and wash carrots and cut into thin strips. Wash the meat, dab dry and cut into slices. Clean and wash the Brussels sprouts and carefully remove the individual leaves. Wash parsley, dab dry, remove leaves and cut finely
2
Heat the oil in a pan. Add the meat and fry for about 5 minutes, turning, season with salt and pepper. Remove and keep warm. Heat 1 tablespoon butter in a frying pan. Add the carrots and half of the shallots and fry over medium heat for about 2 minutes.
3
Add 50 ml white wine and 50 ml stock, add orange zest and cook for another 2-3 minutes. Put carrot strips and stock in a bowl. Heat 2 tablespoons of butter in a frying pan, sauté the remaining diced shallots for about 2 minutes. Add 100 ml stock and 50 ml white wine and bring to the boil, add Brussels sprouts and cook over low heat while turning for 3-4 minutes, season with salt, pepper and nutmeg. Put stock, Brussels sprouts, carrot strips, parsley and meat in a bowl, mix and season with salt, pepper and sugar