Seared Steaks with Bourbon-Thyme Pan Sauce, Rice Pilaf with Cranberries and Almonds

Total Time:
40 min
20 min
20 min

4 servings

  • 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
  • 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.

  • Dissolve cornstarch in remaining beef broth and add to pan. Simmer 1 minute, until sauce thickens. Spoon sauce over steaks before serving.

  • 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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