Chef Kamran Naseem’s Filet and Brussel Sprout Medley

k engels

10 years ago

As winter approaches and the nights lengthen, date night makes a comeback.

Baby, it’s getting cold outside and winter nights in front of a warm fire are on the list. Grab a bottle of red, spend the night “in” with your love and create an intimate moment for two.

Manhattan’s Reserve Cut, has just welcomed a new Michelin-starred executive chef, Kamran Naseem, and offers his recipe for a kosher twist on the Filet Mignon, with seasonal ingredients that make an ode to winter. The weekend just became a bit more delicious and possibly more romantic.

Filet and Brussel Sprout Medley

Difficulty: Simple
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By Chef Kamran Naseem at Reserve Cut in NYC

Ingredients

2 cups Brussel sprout leaves

1 tablespoon shallot

1 tablespoon Garlic

1/4 cup squash (diced & sautéed)

2 tablespoons pecans (toasted)

1 tablespoon maple syrup

1 tablespoon Red Wine vinaigrette

1/4 cup pastrami (chopped)

1 tablespoon chili 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, chili 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. Add to skillet and cook to desired doneness, about 4 minutes per side for medium. Transfer steaks to plate.