Filet and Brussel Sprout Medley
By Chef Kamran Naseem at Reserve Cut in NYC
2cups Brussel sprout leaves
1/4 cup squash (diced & sauteed)
2T pecans (toasted)
1T maple syrup
1T Red Wine vinaigrette
1/4 cup pastrami (chopped)
1t chile flake
Directions for the Brussel Sprout Medley:
In a hot pan, add canola oil then the Brussel sprouts. Add shallot and garlic, followed by squash and pecan. Add maple syrup and let reduce. Deglaze with red wine vinegar and then finish with pastrami, chile flake and salt.
Directions for the Filet:
Boil 1 cup of garlic cloves until very soft, purée, add ¼ cup olive oil, water to thin. Then Salt. Cook filet in a heavy large skillet over medium-high heat. Cook to desired doneness, about 4 minutes per side for medium.