Pan-Seared Strip Steak with Red-Wine Pan Sauce and Pink-Peppercorn Butter

Ingredients

• •¼ cup unsalted butter
• •1 teaspoon fresh thyme
• •1 teaspoon honey
• •1 teaspoon pink peppercorns
• •1 to taste kosher salt
• •1 piece New York strip steak
• •2 teaspoons extra-virgin olive oil
• •1 teaspoon fresh thyme
• •1 to taste kosher salt
• •¼ cup shallot
• •1 cup dry red wine
• •½ cup low-salt broth
• •1 serving Celery Root and Parsnip Puree

Cooking Instructions

1. 1.

   Combine first 4 ingredients in small bowl; mix with fork until peppercorns are slightly crushed.

   5 min

2. 2.

   Season with coarse salt and black pepper. Place small sheet of plastic wrap on work surface; place butter mixture atop plastic. Using plastic wrap as aid, form butter mixture into 1 1/2-inch-diameter cylinder; wrap tightly and chill. DO AHEAD: Can be made 3 days ahead. Keep chilled. Bring to room temperature before using.

   10 min

3. 3.

   Rub steak with 1 teaspoon oil; sprinkle both sides with thyme, then coarse salt and 1/4 teaspoon black pepper. Let steak stand at room temperature 30 minutes.

   30 min

4. 4.

   Heat medium nonstick skillet over medium-high heat. Add steak; cook to desired doneness, 3 to 4 minutes per side for medium-rare. Transfer steak to plate; tent with foil. Add 1 teaspoon oil to skillet; add shallot and sauté until slightly softened, scraping up browned bits. Add wine; boil until liquid is reduced by half, stirring often, about 1 minute. Add broth; boil until sauce is thickened, about 2 minutes. Whisk in 3 tablespoons pink-peppercorn butter. Season sauce with coarse salt and pepper.

   15 min

5. 5.

   Cut steak against grain into 1/3-inch- thick slices. Divide between plates. Top with sauce; serve with puree.

   5 min