Heat a heavy-duty 12" saute pan, add the olive oil. Add the shallot and saute over medium until translucent. Add the mushrooms and Brussels sprouts and saute over medium-high heat until the mushrooms and Brussels sprouts begin to caramelize (about 6 minutes). Add the 2 tablespoons of pomegranate balsamic to the pan stirring and scraping to deglaze it. (Make sure to scrape up the browned bits of mushroom and shallot at the bottom while evenly coating the Brussels sprouts). Season with salt and pepper to taste. Serve immediately.
Prepare the grill or broiler. In a medium bowl, whisk the mustard with the salt, and balsamic until blended thoroughly. Slowly drizzle in the olive oil whisking quickly and continuously. The marinade should become thick and emulsified. In a seal-able container or large zip lock bag, place up to four rib-eye steaks and thoroughly coat with the marinade. Refrigerate and marinate for 4-6 hours, turning the steaks at least once during the process.
Proceed with grilling or broiling the steaks. After cooking, allow the steaks to rest, loosely covered at room temperature for 10 minutes before serving.
Recipe Notes
The following products are available at The Olive Twist, Inc. and on-line stores
Add all the ingredients together and blend well. Walnut pieces can also be added before serving.
Twist: Add a smidgen of cinnamon. Top on greens or cut apples. Spice it up a bit with crushed red chilies or cayenne pepper. Play with the balsamic vinegar flavors -- use Cinnamon Pear instead of Red Apple
Recipe Notes
The following products are available at The Olive Twist, Inc. and on-line stores
