Oh welcome back to sa live where we
always have yummy food on this show and
it's National Beef month and we have a
recipe today that will beef up your
lunch hour joining me today is executive
sous-chef Richard Leal from said rise to
show us how to make this really healthy
dish
what is Mike's a sling over there so we
have is we've got a base of roasted
Brussels sprouts sauteed mushrooms
onions and yellow wax beans that we
seasoned up a little bit with some nice
bright flavors and then we finish it off
with some seared beef tenderloin it's
nice and lean doesn't have a lot of fat
to it and then we seasoned that with a
little bit of toasted fennel and
rosemary salt and pepper and then finish
it off with roasted red peppers and feta
it's simple enough
we're gonna day you're gonna see how
easy it is all right here we go started
off with a little bit of the olive oil
just kind of drizzle in the center of
the pan you're gonna dump all those
Brussels sprouts in there all the
Brussels sprouts go in okay Russell
sponsors really get that out of it a
little bit too fashioned if you will
because you should be like ooh Brussels
sprouts and now I mean everybody's
cooking with them and they're very very
healthy right exactly they're really
low-carb they've got a really nice
flavor to them once we cook them down a
little bit they lose that fibrous that
fibrous bite to them and they sweeten up
a little bit whenever they roast so they
lose the bitter flavor okay okay and
then we're gonna season that with just a
little pinch of salt and pepper pinch of
pepper okay okay and then we're just
gonna let those you already kind of
smell it a little bit that pan we're
gonna go ahead and take the spatula and
move it around just a little bit more
we're gonna get that evenly coated with
some of the oil make sure that it's
getting an even cooking surface on it
there we go
and then you'll see those little bits of
the Brussels sprout side of the toast up
a little bit and so the rest of the
ingredients all contribute to how
healthy this dish is right exactly and
the only reason why we're starting off
with the Brussels office because those
have a longer cooking time than the rest
of the vegetables in the pan so if you
were to dump in all the softer moisture
vegetables at the very beginning the
Brussels sprouts would still be really
tough so you want to let this go for
exactly well just a couple of minutes
and everything you're gonna start to see
a lose some of its color it's gonna go a
little bit of translucent you can start
to see some of the thinner leaves gone
right yeah look at that okay okay so now
that's going on you see the little
visual identifiers is like the bits of
the toasted leaves yes right there now
we can start taking our other vegetable
adding it in so when you see that it's
time yes exactly so that's like the
vegetable telling you that it's ready
for the next step of the cooking race so
add a little bit of the mushrooms just
slice button mushrooms some diced red
onions and some yellow wax beans Oh
wax beans I don't know if I've ever had
these okay and now we're gonna season
that up with a little bit of our dried
thyme all right and some dried
Mediterranean oregano yes the pinch of
each will do fine a little bit goes a
long way oh that's it all right so
you're just gonna keep on moving that
around our family beef but so many other
dishes I mean everything all prepackaged
yeah and this is what you get at the
store yes like that this is this meal
exactly and that's already got all the
nutritional facts on it for you it lets
you know if you're following your
certain macros carbs protein sodium all
that's already displayed on to it for
you and we have different sizes small
regular larges this defeat whatever
nutritional needs you have okay so it's
all just kind of just go by the
literally by the menu exactly here's
what I need and this is what satisfies
that we have an entire menu cater to
specific meal plans just depending on
what you need and then when I get this
home how do i heat it up so we have
heating instructions set off just to the
side next to the price for you it's a
it's gonna be right here okay so some of
them you'll just kind of have to release
the lid so it release the pressure so it
gets an even steam on it and it'll let
you know how long to cook it for you can
take off the label and they're hand
washable and reusable containers where
are you folks located so we have three
locations one at the i-10 and colonnades
shopping center one at the quarry
crossing and then our newest location at
Stone Oak in Heber okay okay so this is
about done I'm gonna go ahead and bring
it over to the plate okay here we go
then I know
amazing right now we just got our base
now we're gonna add the pan back to the
heat and then pour just a little bit
more olive oil on there okay this is a
lean beef it's not gonna release its own
fat while it's cooking and then go ahead
and dump those beefy later for more
information in the complete recipe for
cedric's just head to our website ese
live.com and click on the ass you know
an ese live tab we'll be right back