By J. J. Gregor
I have to admit that before I found this recipe I hated Brussels Sprouts. I thought the only thing they were good for was sling shot ammo. This recipe is not perfect because of the cream, but if you use heavy cream the fat will help diminish food allergies. If you are dairy sensitive you can substitute coconut milk.
Grass Fed Ribeye and Prosciutto Brussels Sprouts in Heavy Cream
- 12 – 16 oz. Grass Fed Ribeyes
- 2 T. olive oil
- 1 tsp. each salt and pepper
- 4 – 6 oz. prosciutto
- 2 lbs. Brussels Sprouts
- 1/2 pint heavy whipping cream
- 2 T. grass fed butter
- Salt and pepper to taste
Wash the Brussels Sprouts removing any wilted outer leaves. Cut off the stem ends and slice them in half lengthwise.
Pan fry the prosciutto on medium low heat. Wait fat to sweat out and the prosciutto to crisp up. Place the prosciutto on a paper towel. Dice when cooled.
On medium heat, melt the butter in a pan, then add the Brussels Sprouts. Pan fry them, tossing, about four minutes or until the sprouts are evenly coated with the butter. Add the cream and bring to a simmer. Add the prosciutto and simmer another minute or two. Serve immediately.
Lightly coat the steaks with the oil, salt and pepper, and grill to desired temperature. Serve immediately.