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WIH Original

Seared Sirloin with Fig-Red Wine Reduction, Rosemary Potatoes & Brussels Sprouts

🍝 dinner·⏱ 60 min·4 servings

Ingredients

Servings
4
  • 4 pieces sirloin steak
  • 1 tbsp olive oil
  • salt
  • black pepper
  • 1 cup red wine
  • ½ cup dried figs
  • ½ cup beef broth
  • 1 small shallot
  • 1 tbsp butter
  • 1 ½ lb baby potatoes
  • 2 tbsp olive oil
  • 1 tbsp fresh rosemary
  • salt
  • 1 lb brussels sprouts
  • 1 tbsp olive oil
  • salt
  • ½ cup goat cheese

How to Make It

  1. 1Preheat oven to 425°F (220°C).
  2. 2Toss potatoes with olive oil, rosemary, and salt.
  3. 3Roast for 25–30 minutes until golden and tender.
  4. 4Toss Brussels sprouts with olive oil and salt.
  5. 5Roast alongside potatoes for 20–25 minutes until caramelized.
  6. 6In a saucepan, cook shallot in butter over medium heat until softened.
  7. 7Add red wine, figs, and beef broth.
  8. 8Simmer until reduced and slightly thickened, about 10–15 minutes.
  9. 9Season steaks with olive oil, salt, and pepper.
  10. 10Heat a skillet over medium-high heat and sear steaks for 3–5 minutes per side until desired doneness.
  11. 11Let rest.
  12. 12Remove vegetables from oven and toss Brussels sprouts with goat cheese.
  13. 13Serve steaks topped with fig red wine reduction alongside potatoes and Brussels sprouts.