Time: 60 min

Serves 2 generously

• 1 lb. London Broil
• 1 lb. Sweet Potatoes, peeled and diced into ½ inch pieces
• 4 oz. Crème Fraîche
• 1 stalk or 1 lb Brussel Sprouts, roots removed and cut in half
• 1 cup Flour
• ½ cup Milk
• ½ cup Cooking Oil
• 3 Tbsp. Olive Oil
• 1 ½ Tbsp. Butter
• Salt & Pepper

Cut London broil into thin ¼ inch slices. To make it easier, slice the meat when it is still a bit frozen, and let thaw thoroughly after. Drain any liquid that may accumulate.

Preheat oven to 400 degrees. Toss the cut brussel sprouts in two tablespoons of olive oil and season with one teaspoon of salt. Spill onto the sheet tray and roast until browned, turning halfway through (about 35-40 minutes).

While the brussel sprouts are roasting, place the sweet potatoes in a pot and add water to cover. Add a pinch of salt and simmer until fork tender (about 15 minutes once the water has boiled). Drain and return to the pot. Toss in one tablespoon of olive oil. Cover and set aside until meat is finished.

In a frying pan, heat a half cup of oil until hot over medium heat. Mix flour with one teaspoon of salt. Dip the meat in the mixture until covered, but shake off any excess. Fry in two batches until golden brown (about 5-6 minutes) flipping halfway through. Place cooked pieces on a plate lined with a paper towel until ready to serve.