Ingredients
For the steak with Shallot-Thyme Cream
- 1 tbsp vegetable oil
- 2, 1-inch thick, strip loin steaks
- 1 tbsp butter
- 1 shallot, minced
- 2 tsp fresh thyme leaves minced
- 2 tsp Dijon mustard
- ¾ cup heavy (35%) cream
- Salt and Pepper
For the Charred Green Beans
- 2 tsp vegetable oil
- 350g green beans, trimmed.
- Salt and Pepper
Directions
- Heat a cast iron skillet over medium-high heat. Add the oil.
- Dry the steak on both sides and season with salt and pepper.
- Add the steaks to the hot skillet and sear on the first side for about 4 minutes. Flip the steak and sear on the other side for another 4 minutes. Remove the steak to a cutting board and tent with aluminum foil.
- In the meantime, turn the heat down to medium-low on the skillet. Add the butter, shallots and thyme. Sweat the shallots for about 30 seconds. Stir in the dijon mustard and heavy cream. Bring to a simmer and cook for about 5 minutes until the cream thickens and has reduced slightly. Season with salt and pepper to taste. Transfer the sauce to a small bowl and cover.
- Wipe out the skillet and turn it up again to high. Add the vegetable oil and green beans. Try to arrange the beans so most of them have some contact with the bottom of the pan. Don’t stir the beans. Let them cook for a minute or two until they start to char on one side. Then toss them around and allow them to cook, undisturbed, for another 2 minutes, until they become more charred. They are done when they are tender crips and slightly charred all over. Season with salt and pepper
- Slice the steaks, across the grain.
- Place the green beans on a platter, top with the steak and pour the cream sauce over top.
Tip: If you don’t have a meat cutting board use a smaller cutting board, tucked into a rimmed baking sheet to prevent the juices from running all over the counter.