Food Network UK

Seared steaks with bourbon-thyme pan sauce, rice pilaf with cranberries and almonds

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Ingredients

  • 2 tbsps olive oil, divided
  • 8 boneless steaks, such as fillet or rib-eye
  • Salt
  • Freshly ground black pepper
  • 1 tbsp dried thyme
  • 115 ml bourbon
  • 225 ml reduced-sodium beef stock, divided
  • 1 tbsp corn flour
  • 450 ml reduced-sodium chicken stock
  • 450 g instant brown rice
  • 115 g slivered almonds, lightly toasted
  • 115 g dried cranberries
  • 2 tsps salt-free garlic and herb seasoning
  • 2 tbsps Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped fresh parsley leaves, optional

Use imperial measurements

Method

How to make Seared steaks with bourbon-thyme pan sauce, rice pilaf with cranberries and almonds

1) Heat 1 tbsp 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 115 ml of the beef stock 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.

2) Dissolve corn flour in remaining beef stock and add to pan. Simmer 1 minute, until sauce thickens. Spoon sauce over steaks before serving.

3) In a medium saucepan, bring chicken stock 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.