Pan Seared Strip Steak with Red Wine Pan Sauce and Pink Peppercorn Butter
Ingredients
- ¼ cup (½ stick) unsalted butter, room temperature
- 1 teaspoon finely chopped thyme
- 1 teaspoon honey
- 1 teaspoon whole pink peppercorns
- Coarse kosher salt
- 1 10-ounce New York strip steak (about 1 1/4 to 1 1/2 inches thick)
- 2 teaspoons extra-virgin olive oil, divided
- 1 teaspoon minced fresh thyme
- Coarse kosher salt
- ¼ cup thinly sliced shallot
- 1 cup dry red wine
- ½ cup low-salt beef broth or low-salt chicken broth
- Celery Root and Parsnip Purée
Instructions
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