Rib Eye with Brussels Sprouts and Stout Cream Sauce Recipe


  • Pepper
  • Kosher salt
  • Vegetable oil, for brushing
  • One 1 ½-pound, boneless rib eye steak, about 1 ½ inches thick
  • Pepper
  • Kosher salt
  • 4 medium spring onions, quartered lengthwise, or 12 large scallions, cut into 2-inch lengths
  • + 10 more ingredients
    • 8 medium cipollini onions, peeled and halved lengthwise
    • ½ pound brussels sprouts, halved or quartered if large
    • 1 tablespoon extra-virgin olive oil
    • Pepper
    • Kosher salt
    • One ½-inch-thick slice of sourdough bread, crusts removed and bread diced
    • ½ cup heavy cream
    • ½ cup dark stout
    • 1 cup thinly sliced Spanish onion
    • 2 tablespoons vegetable oil

MAKE THE SAUCE In a medium saucepan, heat the oil until shimmering. Add the onion and cook over moderate heat, stirring occasionally, until softened and golden, about 7 minutes. Add the stout, cream and bread and bring just to a boil. Simmer over moderately low heat, stirring occasionally, until ...

View full recipe at SpringPad


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