The creamy sauce, sweetened by brandy (or cognac) complements the peppery steak beautifully.
Transfer to a plate.
Sprinkle steaks evenly with salt.
Photo:Photographer: Brie Goldman, Food Stylist: Charlie Worthington
Press the steaks into the crushed pepper until evenly coated.
Heat oil in a large skillet over medium-high heat until shimmering.
Add the steaks; cook until well browned on the bottom, 3 to 4 minutes.
Photographer: Brie Goldman, Food Stylist: Charlie Worthington
Flip the steaks and add thyme sprigs and garlic to one side of the pan.
Tilt the pan to coat the thyme and garlic in oil.
Using a spoon, baste the steaks with oil.
Photographer: Brie Goldman, Food Stylist: Charlie Worthington
Transfer the steaks to a cutting board; let rest for 5 minutes.
Meanwhile, remove and discard the thyme and garlic.
Do not wipe the pan clean.
Photographer: Brie Goldman, Food Stylist: Charlie Worthington
Add shallot; cook over medium heat, stirring often, until softened, about 1 minute.
Add brandy (or cognac) to the pan; stir until slightly reduced, about 30 seconds.
Return to medium heat and stir in broth and half-and-half; bring to a simmer.
Simmer, stirring occasionally, until reduced to 1/2 cup, 6 to 8 minutes.
Slice the steaks against the grain into 1/4-inch-thick slices.
Arrange the sliced steak on a large platter; pour the sauce over the steak.
Garnish with thyme leaves, if desired.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
