Makes 2 servings. Difficulty
2 beef tenderloin steaks Salt and freshly ground black pepper 1-1/2 cups brussel sprouts, cleaned, trimmed and halved 2 Tablespoons unsalted butter, divided 1 Tablespoon olive oil 1 shallot, minced 1 garlic clove, minced 1 cup shiitake mushrooms, sliced Salt and freshly ground black pepper
Season steaks with salt and freshly ground black pepper; set aside.
Blanch brussel sprouts in boiling salted water until just tender. Drain.
Melt 1 tablespoon of unsalted butter and 1 tablespoon olive oil in a medium sillet over medium-high heat. Add steaks and sear for 4-5 minutes per side for medium rare.
Remove from skillet; transfer to a plate and tent with foil to keep warm.
Return skillet to heat and add remaining butter. Sauté shallots and garlic for 1 minute. Add shiitakes; sauté for 2 minutes. Add brussel sprouts; sauté for 2-3 minutes. Season to taste with salt and freshly ground black pepper.
To serve, place each steak on warmed dinner plates and cover with vegetables.