Grilled Bistro Steak
#12546 - 4 ea Indian Ridge Bistro Steaks
#92274 - Kosher Salt
#68258 - Black Pepper
#88600 - 1# Brussels Sprouts, cut in half
#88368 - 1# Butternut Squash, large dice
#30173 - Extra Virgin Olive Oil
#90004 - BoneWerks Demi Glace de Veau
#00000 - Port Wine
#73093 - Dried Cherries
Char-grilled Bistro Steak - Lightly salt and pepper both sides of the bistro steak. Place on a hot grill and cook 4 to 5 minutes on each side or to a desired temperature.
Roasted Brussels Sprouts - Place the brussels sprouts in a bowl and top with 2 tablespoons of extra virgin olive oil and season with salt and pepper. Place brussels sprouts in a roasting pan (cut side down at first) and then place the roasting pan in a 400°F oven. Stir every five minutes. Cook for
approximately 15 to 18 minutes or until tender.
Roasted Butternut Squash - Place the butternut squash in a bowl and top with 2 tablespoons of extra virgin olive oil and season with salt and pepper. Place the cut butternut squash in a roasting pan and then place in a 400°F oven. Stir every five minutes. Cook for approximately 12 to 15 minutes or until tender.
Cherry Sauce - Combine the Glace de Veau, port wine and dried cherries in a saucepan and bring to a boil. Reduce the heat to light percolation and allow to cook for additional 5 minutes.
Recipe sourced from Indian Ridge Provisions