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Prep
Difficulty
Easy
Time
Estimate
45 mins
Prepare the beef and begin to sear. Start the cranberry sauce and allow to simmer. Cut the Brussels sprouts and start roasting. Whisk up the yogurt-mustard sauce. Bring water to a boil and steam the string beans. Pull the beef to rest. Finish up each side dish. Serve thick slices of beef with a dollop of sauce alongside each of the vegetables.
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.
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.
Pan-seared baby ‘cabbages’ lose their slightly bitter bite with a touch of butter or olive oil and a splash of lemon juice.
Lightly steam the yellow or green beans then toss them with a mustard sauce made creamy & tangy with yogurt or half & half if you so choose. Toss in fresh herbs & nuts for a complete side dish.
