Steak with Brussels Sprouts and Potatoes
Remove leaves from Brussels sprouts. Rinse briefly in a colander. Blanch the Brussels sprouts leaves in boiling salted water about 1 minute. Drain, rinse and drain again.
Peel, rinse and thinly slice the potatoes. Pat dry. Peel and finely chop the onions.
Heat 2 tablespoons oil and 1 tablespoon butter in a large frying pan. Cook the potato slices until crispy, turning frequently. After about 5 minutes, add 1/2 of the chopped onion and cook over low heat. Season with salt and pepper.
Melt 1 tablespoon butter in a wide saucepan. Sauté the remaining onion. Add the Brussels sprouts leaves and toss to coat in the hot butter. Add the cream, lemon juice, salt and pepper and bring to a boil. Simmer over low heat until tender.
Meanwhile, pat dry the steaks with paper towels.
Heat 2 tablespoons oil in a heavy pan. Cook the steaks 2 minutes until seared. Turn the steaks, add 1 tablespoon butter and cook until desired doneness.
Season the finished steaks with salt and coarse pepper.
Serve with the Brussels sprouts and potatoes.