Beef Steak with Fig and Sherry Sauce, Golden Brussels Sprouts, and White Bean Purée

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Pat the steaks dry with paper towels and season both sides with 5 g (1 tsp) salt and 2 g (1/2 tsp) black pepper. Let them rest at room temperature for 15 minutes while you prepare the other components.

2. 2

   Toss the Brussels sprouts with 15 ml (1 tbsp) olive oil, 1 minced garlic clove, half of the thyme, 1 g (1/4 tsp) salt, and 1 g (1/4 tsp) pepper. Spread them on a tray and roast for 18 to 20 minutes at 220 °C / 425 °F, turning halfway through, until browned on the edges and tender.

3. 3

   While the sprouts roast, place the white beans, 60 ml (1/4 cup) beef broth, the whole garlic clove, 14 g (1 tbsp) butter, 1 g (1/4 tsp) salt, and a little pepper in a small saucepan. Cook over medium heat for 5 minutes until heated through. Remove from the heat and blend until smooth; if needed, add 15 to 30 ml (1 to 2 tbsp) more broth to loosen the texture. Keep warm.

4. 4

   For the sauce, heat 15 ml (1 tbsp) olive oil in a small skillet over medium heat. Add the shallot and 2 minced garlic cloves and cook for 2 minutes until softened. Stir in the dried figs, dry sherry, red wine vinegar, remaining thyme, 120 ml (1/2 cup) beef broth, 2 g (1/2 tsp) salt, and 1 g (1/4 tsp) pepper. Cook for 8 to 10 minutes, stirring occasionally, until the figs are tender and the sauce is glossy and lightly thickened. Turn off the heat and whisk in the remaining tablespoon of butter for shine.

5. 5

   Heat a large cast-iron or heavy skillet over medium-high heat for 2 minutes. Add 15 ml (1 tbsp) olive oil. Add the steaks and sear for 3 to 4 minutes per side for medium-rare, or until they reach an internal temperature of 57 °C / 135 °F. For medium, cook to 63 °C / 145 °F. Transfer to a plate and rest for 5 minutes.

6. 6

   To serve, spread the white bean purée on the plates, place the steaks on top or alongside, add the roasted Brussels sprouts, and spoon over the fig and sherry sauce. Sprinkle with fresh parsley and serve immediately.