Yields: 2 servings
Prep Time: 5 minutes
Total Time: 25 minutes
Ingredients:
– 2 (8-oz.) strip steaks
– Kosher salt, to taste
– Black pepper, to taste
– 2 tbsp. salted butter
– 2 tbsp. olive oil
– 1 small red onion, finely diced
– 3 garlic cloves, sliced
– 1 tsp. fresh thyme leaves
– 1/2 cup brandy
– 1 cup heavy cream
– 1 tbsp. whole-grain mustard
– 1 tbsp. balsamic reduction
– 3 tbsp. minced chives, for sprinkling
Directions:
1. Heat a large heavy-bottomed skillet over medium-high heat.
2. Season all sides of the steaks generously with salt and pepper.
3. Heat the butter and oil in the skillet. Add the steaks and cook to the desired temperature, about 3 minutes per side for medium-rare (130°F internal temperature). Remove the steaks to a cutting board to rest.
4. Add the onion, garlic, and thyme to the steak drippings in the skillet, and cook over medium-high heat, stirring, to soften, 2 to 3 minutes. Remove the skillet from the heat.
5. Add the brandy and stir to combine. Return to the heat and deglaze the pan, scraping the bottom with a wooden spoon to release all the flavorful bits.
6. Stir in the heavy cream, mustard, and balsamic reduction, and bring to a simmer. Season with a pinch of salt and pepper, and let cook to thicken, about 2 minutes. Remove from the heat.
7. To serve, slice the steaks and shingle the pieces on a platter or plates. Spoon the sauce on top and sprinkle with the chives.
Enjoy this delicious steak recipe!
