Name: Seared Steaks with Bourbon-Thyme Pan Sauce, Rice Pilaf with Cranberries and Almonds
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
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.

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

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