Butterfly Steaks

Ingredients

• 750 g Brussels sprouts
• Salt
• 1 onion
• 50 g kumquats
• 4 tbsp oil
• 2 tsp sugar
• Pepper
• pinch grated nutmeg
• 4 butterfly steaks (125 g each)
• 12 sage leaves
• wooden skewer

Instructions

1. 1.

   Clean and rinse the Brussels sprouts, then cook in salted water for 12-15 minutes. Peel and dice the onion. Rinse the kumquats and slice them thinly. Heat 2 tbsp oil in a pan. Sauté the onion and kumquats for 2-3 minutes. Sprinkle sugar over them and stir briefly. Drain the Brussels sprouts and add to the pan. Mix everything and season with salt, pepper, and nutmeg.

2. 2.

   Season the butterfly steaks with salt and pepper. Place 2-3 sage leaves on each steak and fold together. Secure with a wooden skewer. Heat remaining oil in a non-stick skillet. Fry the steaks for 3-4 minutes per side, adding the leftover sage leaves to the pan. Plate the steaks alongside the Brussels sprouts.

3. 3.

   Serve with mashed potatoes.