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Prep
Difficulty
Easy
Time
Estimate
30 mins
Start with the Cranberry Cherry Syrah sauce. Leftovers are perfect for thanksgiving or drizzled on chocolate or ice cream.
After the sauce has started, pan sear the roast beef. If you are in a hurry, cut the beef in two pieces and they will cook up faster. Please use a thermometer as this will save you from wondering every few minutes if your beef is done or overcooked.
Prepare all of the ingredients for the Brussels sprouts and start this dish just as the beef is finishing up.
Whole-grain bread or any kind of potato side would pair perfectly with this dish if you need a few more carbs.
Syrah wine is reduced with fresh cranberries and dried cherries. The sauce pairs perfectly with a turkey dinner. It also works well drizzled on beef, fish, or brie cheese. It is even spectacular dolloped on chocolate cake or ice cream, too.
Seared on each side until golden & crisp, yet tender throughout. Preparing it in the pan means you are less then 30 minutes away from homestyle roast beef. The trick to this dish since you are searing it at high heat is to choose a more expensive cut such as tenderloin or filet mignon.
Shredded Brussels sprouts are sauted in just a bit of bacon and finished with sliced almonds or your favorite nuts. Hazelnuts are a lovely substitute. Fresh pomegranate seeds or dried cranberries are a lovely, but optional finish to this dish as well.
