These crispy pan-fried Brussels sprouts with beef and garlic butter are the best recipe for Brussels sprouts! It is now one of my must-have recipes, easy to make and very delicious.
- 3 slices of beef cut into 1/2 inch pieces
- 1 pound of Brussels sprouts (about 15), ends trimmed, and remove bad leaves
- 3 cloves of garlic, chopped
- 2 tablespoons of unsalted butter
- 2 tablespoons of olive oil
- 2 tablespoons of kosher salt for bleaching
- salt and freshly ground pepper to taste
- 2 tablespoons of white wine, for de-icing (optional)
- Rinse the Brussels sprouts, cut off the ends (not too tight or they will collapse), and remove the wilted leaves.
- Boil a pot of water, add 2 tablespoons of kosher salt, and Brussels sprouts. Cook for about 3 to 5 minutes depending on the size. Drain and shock by rinsing with ice water to stop the cooking.
- Once cooled, cut the cabbages in half lengthwise, the larger ones can be cut into quarters. Dry by patting with paper towels.
- Heat a large skillet over medium-low heat and add chopped beef. Cook for one minute to make a little fat.
- In the same pan as the beef, melt the butter and add the olive oil.
- Add the Brussels sprouts, slightly increase the heat and sauté for 8 to 10 minutes until they start to brown around the edges and the beef chips. Season with salt and pepper to taste.
- When the Brussels sprouts are roasted and caramelized, lower the heat and add the chopped garlic, stirring for about a minute until softened. Add a little white wine to deglaze the pan and scrape out the brown bits.
- Remove the Brussels sprouts to a plate with paper towels to remove excess oil. Serve hot.
Recipe adapted from sparklesofyum