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Photo:Photographer: Brie Goldman, Food Stylist: Charlie Worthington
Photographer: Brie Goldman, Food Stylist: Charlie Worthington
Active Time:30 minsTotal Time:30 minsServings:4Jump to Nutrition Facts
Active Time:30 minsTotal Time:30 minsServings:4
Active Time:30 mins
Active Time:
30 mins
Total Time:30 mins
Total Time:
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1tablespoonblack peppercorns2(8 ounce)beef strip steaks, about 1 inch thick½teaspoonkosher salt3tablespoonsextra-virgin olive oil2thyme sprigs, plus thyme leaves for garnish2clovesgarlic3tablespoonsminced shallot2tablespoonsbrandyorcognac½cuplower-sodium chicken broth½cuphalf-and-half
Cook Mode(Keep screen awake)
Ingredients
1tablespoonblack peppercorns
2(8 ounce)beef strip steaks, about 1 inch thick
½teaspoonkosher salt
3tablespoonsextra-virgin olive oil
2thyme sprigs, plus thyme leaves for garnish
2clovesgarlic
3tablespoonsminced shallot
2tablespoonsbrandyorcognac
½cuplower-sodium chicken broth
½cuphalf-and-half
DirectionsRoughly crush peppercorns using a mortar and pestle or with the bottom of a small skillet. Transfer to a plate. Sprinkle steaks evenly with salt. Press the steaks into the crushed pepper until evenly coated.Photographer: Brie Goldman, Food Stylist: Charlie WorthingtonHeat oil in a large skillet over medium-high heat until shimmering. Add the steaks; cook until well browned on the bottom, 3 to 4 minutes. Flip the steaks and add thyme sprigs and garlic to one side of the pan. Tilt the pan to coat the thyme and garlic in oil. Using a spoon, baste the steaks with oil. Continue to cook, basting often, until the steaks are browned on both sides and an instant-read thermometer inserted in the thickest portion registers 145°F, 5 to 7 minutes. Transfer the steaks to a cutting board; let rest for 5 minutes.Photographer: Brie Goldman, Food Stylist: Charlie WorthingtonMeanwhile, remove and discard the thyme and garlic. Do not wipe the pan clean. Add shallot; cook over medium heat, stirring often, until softened, about 1 minute. Remove from heat. Add brandy (or cognac) to the pan; stir until slightly reduced, about 30 seconds. Return to medium heat and stir in broth and half-and-half; bring to a simmer. Simmer, stirring occasionally, until reduced to 1/2 cup, 6 to 8 minutes.Photographer: Brie Goldman, Food Stylist: Charlie WorthingtonSlice the steaks against the grain into 1/4-inch-thick slices. Arrange the sliced steak on a large platter; pour the sauce over the steak. Garnish with thyme leaves, if desired.Originally appeared: EatingWell.com, November 2022
Directions
Roughly crush peppercorns using a mortar and pestle or with the bottom of a small skillet. Transfer to a plate. Sprinkle steaks evenly with salt. Press the steaks into the crushed pepper until evenly coated.Photographer: Brie Goldman, Food Stylist: Charlie WorthingtonHeat oil in a large skillet over medium-high heat until shimmering. Add the steaks; cook until well browned on the bottom, 3 to 4 minutes. Flip the steaks and add thyme sprigs and garlic to one side of the pan. Tilt the pan to coat the thyme and garlic in oil. Using a spoon, baste the steaks with oil. Continue to cook, basting often, until the steaks are browned on both sides and an instant-read thermometer inserted in the thickest portion registers 145°F, 5 to 7 minutes. Transfer the steaks to a cutting board; let rest for 5 minutes.Photographer: Brie Goldman, Food Stylist: Charlie WorthingtonMeanwhile, remove and discard the thyme and garlic. Do not wipe the pan clean. Add shallot; cook over medium heat, stirring often, until softened, about 1 minute. Remove from heat. Add brandy (or cognac) to the pan; stir until slightly reduced, about 30 seconds. Return to medium heat and stir in broth and half-and-half; bring to a simmer. Simmer, stirring occasionally, until reduced to 1/2 cup, 6 to 8 minutes.Photographer: Brie Goldman, Food Stylist: Charlie WorthingtonSlice the steaks against the grain into 1/4-inch-thick slices. Arrange the sliced steak on a large platter; pour the sauce over the steak. Garnish with thyme leaves, if desired.
Roughly crush peppercorns using a mortar and pestle or with the bottom of a small skillet. Transfer to a plate. Sprinkle steaks evenly with salt. Press the steaks into the crushed pepper until evenly coated.
Heat oil in a large skillet over medium-high heat until shimmering. Add the steaks; cook until well browned on the bottom, 3 to 4 minutes. Flip the steaks and add thyme sprigs and garlic to one side of the pan. Tilt the pan to coat the thyme and garlic in oil. Using a spoon, baste the steaks with oil. Continue to cook, basting often, until the steaks are browned on both sides and an instant-read thermometer inserted in the thickest portion registers 145°F, 5 to 7 minutes. Transfer the steaks to a cutting board; let rest for 5 minutes.
Meanwhile, remove and discard the thyme and garlic. Do not wipe the pan clean. Add shallot; cook over medium heat, stirring often, until softened, about 1 minute. Remove from heat. Add brandy (or cognac) to the pan; stir until slightly reduced, about 30 seconds. Return to medium heat and stir in broth and half-and-half; bring to a simmer. Simmer, stirring occasionally, until reduced to 1/2 cup, 6 to 8 minutes.
Slice the steaks against the grain into 1/4-inch-thick slices. Arrange the sliced steak on a large platter; pour the sauce over the steak. Garnish with thyme leaves, if desired.
Originally appeared: EatingWell.com, November 2022
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Nutrition Facts(per serving)307Calories19gFat5gCarbs24gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
