Veal Sirloin with Panfried Brussels Sprouts – Recipe

This recipe I have done together with my good friend Ioana actually the meat part of it was mainly her concoction ;).

Ingredients (4 servings):

  • 4 slices veal sirloin
  • 500-600 g Brussels sprouts
  • 150 g butter
  • 4 garlic cloves
  • salt and pepper to taste
  • 1-2 teaspoons grape-seed oil or other neutral taste oil
  • 100 ml dry red wine

Preparation Method:

  1. Spread some oil over the sirloin slices, salt and pepper them. Leave them for 10-20 minutes.
  2. Wash the Brussels sprouts and remove their outer leaves if wilted. Cut each sprout in half.
  3. Slice the garlic.
  4. Melt half of the butter in the frying pan add the Brussels sprouts with cut sides down in a single layer. Fry them for about 10 minutes over medium-low heat, until that side is golden. 
  5. Add the garlic slices and stir the sprouts lightly to fry their other sides lightly for about 5 minutes or so. Set them aside.
  6. Repeat the sprouts frying until all of them are fried in the manner at steps 4-5.
  7. In a different pan heat the grape-seed oil over medium heat and fry lightly the veal slices for 15-20 s on each side. Be careful not to over fry them because they will get dry and stringy.
  8. Lower the heat to low, put back the veal slices in their pan and place about 1 tablespoon of butter over each slice.
  9. Continue to fry them slowly until the butter has melted and impregnated the meat. Remove the meat from the pan.
  10. In the meat frying pan add the wine to the meat and butter juices and simmer for a few minutes until the sauce thickens.
  11. Serve each veal slice with a few spoonfuls of wine sauce and fried Brussels sprouts on the side.