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Side Dishes

Fondant Potatoes & Brussels Sprouts with Velvety Pan Sauce

Your holiday meal deserves some classic and uptown side dishes. The Fondant Potatoes aren’t covered in icing, as their name might imply, but are cooked with deglazed fond, which are the bits left in the pan from browning meat. Rounding out the dinner, almost literally, are Brussels sprouts — they’re cooked right alongside the potatoes — and with all the juices left in the pan, a silky sauce is created.

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Ingredients

FOR THE SAUCE, SAUTÉ:

DEGLAZE:

FOR THE VEGETABLES, MELT:

WHISK:

Test Kitchen Tip

Scotch whisky adds complex, malty-smoky flavor to the sauce.

Instructions

For the sauce, sauté shallots, garlic, and tomato paste in ghee, in skillet beef was seared in, over medium-high heat until softened, 3 minutes.

Deglaze skillet with Scotch (caution: Scotch may ignite), scraping up any brown bits. Add wine and bay leaves; simmer until nearly evaporated, then scrape mixture into a bowl and add broth. Wipe skillet clean and return to medium-high heat.

For the vegetables, melt ghee in skillet until shimmering. Place potatoes in skillet, cut sides down, and sauté until golden, about 5 minutes per side.

Add broth mixture and sprouts to skillet; bring to a boil.

Reduce heat to medium-low, cover skillet, and simmer until potatoes and sprouts are fork-tender, 15–20 minutes. Transfer potatoes and sprouts to a serving dish, leaving broth in skillet, and increase heat to high.

Whisk together potato starch and cold water, whisk into broth mixture, and bring to a boil. Reduce heat to medium-low and simmer sauce until thickened, 2–3 minutes.

Season sauce with vinegar, salt, and pepper, then strain through a fine-mesh sieve into a serving dish. Discard solids.

Serve beef, potatoes, and sprouts with sauce.

Nutritional Facts

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