Steak and Brussels Sprouts with Mustard Beurre Blanc
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Ingredients
- ½ cup dry white wine
- 1 medium shallot, thinly sliced
- 3 fresh bay leaves
- 2 8-oz, 1”-thick beef tenderloin steaks
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 12 oz Brussels sprouts, halved
- 1 Tbsp extra virgin olive oil
- ¾ cups unsalted butter, cut into ¼”-thick pieces
- ¼ cup heavy cream
- ½ cup Plochman’s Champagne Mustard
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