Pan-Seared Beef Tenderloin with Caramelized Brussels Sprouts and Balsamic Glaze

Instructions

1. 1

   Remove beef steaks from refrigeration 30 minutes before cooking. Pat completely dry with paper towels and season generously on both sides with salt and pepper.

   Tip: Dry meat sears better and creates a flavorful crust.

2. 2

   In a small saucepan, combine balsamic vinegar and honey over medium heat. Simmer for 8-10 minutes, stirring occasionally, until reduced by half and syrupy. Set aside.

   Tip: The glaze will continue thickening as it cools.

3. 3

   Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add brussels sprout halves cut-side down and cook undisturbed for 5-6 minutes until deeply golden.

   Tip: Don't move them around; this creates the caramelization.

4. 4

   Stir the brussels sprouts, add remaining olive oil and sliced shallots, then cook for another 5-7 minutes until tender and caramelized. Transfer to a plate and tent with foil.

   Tip: You want the brussels sprouts to have crispy edges and be fork-tender inside.

5. 5

   In the same skillet, melt 1 tablespoon butter over medium-high heat. Once foaming, gently place beef steaks in the pan and sear for 4-5 minutes per side for medium-rare, basting with pan juices.

   Tip: Use tongs to flip only once for best crust development.

6. 6

   In the final minute of cooking, add remaining butter, minced garlic, and thyme sprigs. Tilt the pan and spoon the foaming butter over the steaks continuously.

   Tip: This basting technique infuses the beef with rich, aromatic flavors.

7. 7

   Transfer steaks to a cutting board and let rest for 5 minutes. Plate steaks and brussels sprouts, then drizzle the balsamic glaze around and over the top.

   Tip: Resting allows juices to redistribute, keeping the meat tender and juicy.