Steak au Poivre and Brussels Sprouts

For Jeremy's birthday, I decided to make steak.  I had asked him what he wanted me to make for his birthday, but he kept saying "anything" so I found this recipe for pan-seared steak with black pepper and red wine.   It was delicious.  Easy to make and easy to cut the recipe down to 2 portions.  I also served onion rings and Brussels sprouts.  No complaints.   And with this 50th new recipe, I've officially completed my 2013 New Year's Resolution Challenge.  Yay!

Steak au Poivre   (2013 Cookbook Challenge)
from How to Cook Everything
Serves 4

Ingredients:
4 tenderloin filets, 4 -6 oz each
freshly ground black pepper
3 tablespoons butter
1 tablespoon minced shallot
3/4 cup good red wine
2 sprigs fresh tarragon or 1/4 teaspoon dried tarragon
salt

Directions:
Sprinkle the steaks liberally with pepper.   Heat 2 tablespoons of butter in the skillet over medium heat.  When the foam subsides, increase temperature to medium-high and put in the steaks.  Cook steaks for 3-4 minutes per side.  Transfer to an ovenproof platter and put platter in the oven at 200º. 

Over medium heat, add the remaining tablespoon of butter to the skillet, along with the shallots.  Stir about 1 minute.  Add the wine and tarragon; raise heat to high, and let most of the liquid bubble away.  Pour any juices that have accumulated on the steak platter back into the sauce.  Spoon the sauce over the steaks and serve.


Braised and Glazed Brussels Sprouts
from How to Cook Everything
Serves 4

3 tablespoons butter
1 pound Brussels sprouts, trimmed
1/2 cup chicken stock
salt and pepper

Combine butter, sprouts, and stock in a deep skillet with a tight-fitting lid, sprinkle with salt and pepper, and bring to a boil.  Reduce heat; cover, and simmer until sprouts are just tender, about 5-10 minutes.  Uncover and raise heat to boil off all the liquid.  Let them sizzle until golden and crisp.