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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 cup(s) red wine |
4 sprig(s) fresh thyme |
1/2 cup(s) parsley stems removed and discarded |
4 8 oz skirt steaks |
coarsely ground black pepper |
1 tablespoon(s) vegetable oil |
1/2 cup(s) brandy |
1/2 cup(s) heavy cream |
2 stick(s) unsalted butter |
kosher salt |
Directions:
1. Preheat the oven to 350°. In a large container, combine the red wine, 2 sprigs of the thyme and 1/4 cup of the parsley leaves. Add the steaks and set aside to marinate for 30 minutes.
2. Remove the steaks from the marinade and pat dry. Coat one side of each steak with the coarsely ground black pepper. In a large oven-proof skillet set over medium-high heat, add the vegetable oil and heat until smoking. Add the steaks, pepper-side down, and sear for 3 minutes. Flip the steaks and place the pan in the oven. For medium-rare (about 125° to 130°), cook for 5 minutes. Remove the skillet from the oven. Remove the steaks from the pan, put on a plate and set aside. Drain the fat from the skillet, then place the skillet back on the stove over medium heat. Add the brandy and whisk for 30 seconds. Add the heavy cream and cook until reduced by three-quarters, about 5 minutes. Whisk in the butter until melted and stir in the remaining thyme and parsley. Season with salt. Transfer the steaks to dinner plates, spoon the sauce over the meat and serve immediately.
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