Photo: Seared Steaks with Bourbon-Thyme Pan Sauce, Rice Pilaf with Cranberries and Almonds Recipe
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
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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By SweetToothWalsh
Boston, MA
on October 04, 2010
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The bourbon sauce was phenomenal. I'll definitely be using this recipe again!
By fjulias_12749884
Crystal River, 48
on April 06, 2010
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I saw Robin Miller make this on TV today and knew I had all the ingredients on had. Family really enjoyed the meal. I'll make this again, it would be great for company.
By dolsgirl_4406077
North Hollywood, CA
on July 14, 2009
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I absolutely loved this dish. It's me & my husband and I only bought three of the rib eyes and changed the measurements to fit that. I also used 2 tbsp of FRESH thyme. So delicious! I did have to put the section of meat my husband was going to eat into another pan, after I finished the meat, to cook well done as that's how he likes his. I love mine medium rare. On the beef broth I did add an extra 1/4 cup w/a teaspoon of cornstarch, after the initial measurements had been in the pan, as I couldn't get the gravy to thicken fast enough. It's THE best gravy I have EVER had. I don't usually even like gravy but this was delicious!
I did not make the brown rice w/this as I did another recipe I have for braised belgium endive...so delicious!
With the two rib eyes left I'm going to make the Philly Steak Wraps tomorrow but I'm not using provolone cheese. I find the taste of provolone too strong and overpowering. I am going to grate some sharp cheddar for those.
My husband said the food tasted like a high end restaurant quality. I also served it on nice china.
Read all 23 reviews