 | ||
| Take beef and place it in a hot skillet with melted butter. Don't forget to salt and pepper the meat! |
 |
| Once both sides of meat are browned, throw in brussel sprouts (halved). |
 |
| Remove beef (takes about 12-15 minutes for Med) and leave sprouts to soak up all the delicious meat juices. |
 |
| Give a quick squeeze of lemon over the brussel sprouts, mix, and serve hot. |
This is probably the cooking method that I use most often when doing simple meat and veggie dishes. It is almost effortless.
ReplyDeleteI used to leave the meat in the pan, but lately I've been doing it the same way that you did here. The lemon juice at the end serves a double purpose, it adds flavor to the greens (I put lemon juice on almost all of my greens), but it also deglazes the pan to make a nice sauce for your veggies. Of course, the key to a great deglazed sauce is to use stainless steel pans.