Seared Steaks with Bourbon-Thyme Pan Sauce, Rice Pilaf with Cranberries and Almonds (Robin Miller) |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
2 tablespoons olive oil, divided |
8 boneless steaks, such as fillet or rib-eye |
salt |
freshly ground black pepper |
1 tablespoon dried thyme |
1/2 cup bourbon |
1 cup reduced-sodium beef broth, divided |
1 tablespoon cornstarch |
2 cups reduced-sodium chicken broth |
2 cups instant brown rice |
1/2 cup slivered almonds, lightly toasted |
1/2 cup dried cranberries |
2 teaspoons salt-free garlic and herb seasoning |
2 tablespoons chopped fresh parsley leaves, optional |
Directions:
1. Heat 1 tablespoon of the oil in large skillet. Season steaks with salt, pepper and thyme and add to hot pan. Sear 2 minutes per side, until golden brown. Add bourbon and cook 1 minute. Add 1/2 cup of the beef broth and bring to a simmer. Cook 2 minutes, until cooked to medium. Remove steaks from pan and transfer 4 of them to a serving platter. Reserve 4 steaks for another meal.
2. Dissolve cornstarch in remaining beef broth and add to pan. Simmer 1 minute, until sauce thickens. Spoon sauce over steaks before serving.
3. In a medium saucepan, bring chicken broth to a boil. Add rice, almonds, cranberries and herb seasoning, reduce heat to low, cover and cook 5 minutes, until liquid is absorbed. Remove from heat, stir in parsley and season with salt and pepper.
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