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The ingredients needed to prepare Rosemary Ribeye Steak w/ Brussels Sprouts and Cheesy Whipped potatoes:
- Prepare 1 Ribeye cut steak
- Take 1 teaspoon salt, pepper and rosemary
- Prepare 1/4 lb Brussel sprouts
- Use 1 tablespoon honey
- Prepare 1 corn (cut kernels off the cob)
- Provide 2 large potatoes
- Take 1/2 cup milk and sharp cheddar cheese
- You need 2 tablespoon butter
Instructions to make Rosemary Ribeye Steak w/ Brussels Sprouts and Cheesy Whipped potatoes:
- Boil potatoes for about 30mins. Peel potatoes and mix in with milk and 1 tablespoon of butter. Top off with cheese and put in oven on 400 for 30mins
- Toss Brussels sprouts corn and honey. Cook for 10-15 on medium heat
- Season steak with salt pepper and rosemary. In a hot skillet add steak with 1 tablespoon of butter. Cook to desire. Enjoy!
Meanwhile, season pork with remaining ¾ tsp salt and remaining ¼ tsp pepper. Toss bread crumbs with rosemary and remaining oil mixture; sprinkle over sprouts. Place potatoes in a large bowl. Add the cream, butter, rosemary, nutmeg, pepper and remaining salt; mash until desired consistency. Pour the olive oil all over the sprouts and potatoes and sprinkle evenly with the herbs and spices.
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