You'll feel like you're out at a restaurant when you make this healthy surf-and-turf with lobster, steak, bacon and cheesy Brussels sprouts. Complete the meal with a glass of red wine, such as pinot noir. Source: EatingWell Magazine, November/December 2018

Breana Killeen
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Ingredients

Directions

  • Preheat oven to 425 degrees F. Coat a large rimmed baking sheet with cooking spray.

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  • Toss Brussels sprouts with 1 tablespoon oil and 1/4 teaspoon each salt and pepper in a large bowl. Spread evenly on the prepared pan. Roast until almost tender, 10 to 15 minutes.

  • Meanwhile, sprinkle beef with the remaining 1/4 teaspoon each salt and pepper. Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the beef and cook until browned on both sides, 2 to 4 minutes total. Place the beef on the pan with the Brussels sprouts. Roast until the Brussels sprouts are tender and the beef is medium-rare, 6 to 8 minutes more.

  • Return the skillet to medium heat; add shallot, water, bacon, garlic and crushed red pepper. Cook, scraping up any browned bits, until the shallot is soft, 1 to 2 minutes. Add lobster and cook, stirring, until hot, about 1 minute more. Remove from heat.

  • Transfer the beef to a serving platter. Sprinkle Parmesan and vinegar on the Brussels sprouts and stir to combine. Top the beef with the lobster mixture and serve with the Brussels sprouts.

Nutrition Facts

369 calories; 16.5 g total fat; 4.8 g saturated fat; 117 mg cholesterol; 673 mg sodium. 1214 mg potassium; 21.7 g carbohydrates; 8 g fiber; 5 g sugar; 37.6 g protein; 1777 IU vitamin a iu; 175 mg vitamin c; 137 mcg folate; 190 mg calcium; 6 mg iron; 80 mg magnesium;