Rib Eye with Brussels Sprouts and Stout Cream Sauce

• 2 tablespoons vegetable oil
• 1 cup thinly sliced Spanish onion
• 1/2 cup dark stout
• 1/2 cup heavy cream
• One 1/2-inch-thick slice of sourdough bread, crusts removed and bread diced
• Kosher salt
• Pepper
• 1 tablespoon extra-virgin olive oil
• 1/2 pound brussels sprouts, halved or quartered if large
• 8 medium cipollini onions, peeled and halved lengthwise
• 4 medium spring onions, quartered lengthwise, or 12 large scallions, cut into 2-inch lengths
• Kosher salt
• Pepper
• One 1 1/2-pound, boneless rib eye steak, about 1 1/2 inches thick
• Vegetable oil, for brushing
• Kosher salt
• Pepper

1. Make the Sauce In a medium saucepan, heat the oil until shimmering.
2. Add the onion and cook over moderate heat, stirring occasionally, until softened and golden, about 7 minutes.
3. Add the stout, cream and bread and bring just to a boil.
4. Simmer over moderately low heat, stirring occasionally, until the bread is very soft, about 10 minutes.
5. Transfer the sauce to a blender and puree until smooth.
6. Season the sauce with salt and pepper and keep warm over very low heat.
7. Make the Vegetables In a large, deep skillet, heat the oil until shimmering.
8. Add the brussels sprouts and cipollinis and cook over moderate heat, stirring, until just starting to brown, 5 minutes.
9. Add the spring onions and 1 cup of water and cook, stirring, until the vegetables are crisp-tender and the water is absorbed, 5 minutes.
10. Season with salt and pepper and keep warm.
11. Grill the Rib Eye Light a grill.
12. Brush the steak with oil and season with salt and pepper.
13. Grill over moderately high heat, turning once, until charred outside and medium-rare within, 5 minutes per side.
14. Transfer to a carving board and let rest for 5 minutes.
15. Slice the steak against the grain and serve with the vegetables and stout sauce.

vegetable oil, onion, stout, heavy cream, bread, kosher salt, pepper, extravirgin olive oil, brussels sprouts, cipollini onions, spring onions, kosher salt, pepper, vegetable oil, kosher salt, pepper

Taken from www.foodandwine.com/recipes/rib-eye-brussels-sprouts-and-stout-cream-sauce (may not work)