Besides being delicious and adding an extra special touch to beef dishes, mushrooms are high in protein, B vitamins, phosphorus, potassium and iron, which support your circulatory system.
- 14 oz. fresh green beans (trimmed)
- 1 dozen Brussels sprouts
- 2 TBSP Nutrioli®
- 2 beef steaks
- 1½ TBSP butter
- 1 can whole mushrooms (drained)
- 1 sprig of rosemary
- 2 TBSP balsamic vinegar
- 1 cup beef stock
- 1 tsp cornstarch
- 1 red onion (sliced)
- 1 pinch of sugar
- Preheat oven to 350 °F. Cook green beans in boiling, salted water for 25 minutes or until soft. After the first 15 minutes, add Brussels sprouts. Drain and rinse with cold water.
- Heat Nutrioli® and cook steaks for 3 minutes on each side or until browned. Remove from heat and bake for 10 minutes.
- Meanwhile, prepare the gravy. Add one tablespoon of butter in the skillet used to brown the steaks. Add mushrooms and rosemary and cook for 3 minutes. Add vinegar and scrape skillet with a wooden spatula. Dissolve cornstarch in a quarter-cup of water and whisk into sauce. Cook until gravy thickens, making sure there are no lumps.
- Melt remaining butter in a skillet and sauté onion until translucent. Add green beans and Brussels sprouts. Season with salt, pepper and sugar. Serve each steak with vegetables and gravy.