Best 3 Seared Steaks With Bourbon Thyme Pan Sauce Rice Pilaf With Cranberries And Almonds Recipes
In this article, we offer a culinary journey that harmonizes the bold flavors of seared steaks, the aromatic nuances of bourbon thyme pan sauce, the comforting warmth of rice pilaf, and the vibrant tartness of fresh, tangy cranberry and almonds. As you embark on this epicurean adventure, we guide you through each step, ensuring that your taste buds are tantalized by the perfectly cooked steak, infused with a delectable bourbon thyme sauce, the fluffy rice pilaf, enriched with the sweetness of dried, ruby red cranberry, and the nutty crunch of almonds. Prepare to elevate your culinary skills and indulge in a feast that will leave you craving for more.
Here are our top 3 tried and tested recipes!
PAN-SEARED SOLE WITH A WHITE WINE MUSTARD SAUCE AND ZUCCHINI FRITTERS AND RICE ALMANDINE WITH CRANBERRIES
Steps:
- Remove skin the sole fillets with a knife, leaving only the white flesh of the fish. Season each fillet on both sides with salt and pepper. In a large saute pan, heat just enough olive oil to cover the bottom of the pan, over high heat. Place the sole fillets in the pan and sear both sides until they are slightly brown and cooked through. Top each fillet with the white wine mustard sauce and diced green olives. Plate with Zucchini Fritters and Rice Almandine.
- In a medium sized saute pan, reduce the wine by 1/2 over medium-high heat. Add the mustard and the cream and stir thoroughly until the flavors have combined.
- Thoroughly clean the skin of the zucchini. With a standing grater, shred the zucchini and place in colander to drain the water. Add salt, to taste. In a medium sized bowl, combine the egg, breadcrumbs, and garlic. Add the zucchini to the bowl and toss until it is covered with the breadcrumb mixture. Form the mixture into small patties. In a large saute pan, heat vegetable oil over medium-high heat, and add the patties to the pan. Cook the fritters until both sides are browned and crispy.
- In a small pot, bring 2 cups of water to a rolling boil. Add the rice to the pot and reduce the heat to low. Cover the pot and allow the rice to simmer until all of the water is absorbed. In a small pan, saute the cranberries and almonds in butter over medium heat. Add the cranberries and the almonds to the rice before serving.
RICE PILAF WITH CRANBERRIES
Provided by Food Network
Number Of Ingredients 1
Steps:
- Cook 1 1/4 cups wild rice blend in chicken broth with 1/2 cinnamon stick, as the label directs. Cook 1/2 minced onion in a skillet with 3 tablespoons butter, 5 minutes. Add 1/3 cup sliced almonds and cook 2 minutes. Add 1/3 cup dried cranberries and cook 2 more minutes. Toss with the rice. Top with chopped parsley.
RICE PILAF WITH CRANBERRIES AND ALMONDS
Elegant, flavorful side to most any meat entree. We will be having this as a side for Thanksgiving dinner this year thanks to Robin Miller from the food network. Robin made the recipe to accompany a steak dish at http://www.foodnetwork.com/recipes/robin-miller/seared-steaks-with-bourbon-thyme-pan-sauce-rice-pilaf-with-cranberries-and-almonds-recipe/index.html.
Provided by Stoblogger
Categories < 30 Mins
Time 20m
Yield 6 , 4-6 serving(s)
Number Of Ingredients 6
Steps:
- In a medium saucepan, bring chicken broth 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 to taste if desired.
Nutrition Facts : Calories 283.2, Fat 8, SaturatedFat 0.8, Sodium 41.1, Carbohydrate 44.7, Fiber 3, Sugar 1.3, Protein 9
Tips:
- For the best results, use a thick cut of steak, at least 1 inch thick. This will help to ensure that the steak is cooked evenly and remains juicy.
- Make sure the steak is at room temperature before cooking. This will help it to cook more evenly.
- Sear the steak in a very hot skillet. This will help to create a nice crust on the outside of the steak, while keeping the inside juicy.
- Do not overcrowd the skillet. If you are cooking multiple steaks, cook them in batches so that they have plenty of room to sear.
- Let the steak rest for a few minutes before serving. This will help the juices to redistribute throughout the steak, making it more tender.
- For the pan sauce, use a good quality bourbon. This will help to add flavor to the sauce.
- Add the thyme to the pan sauce at the end of cooking. This will help to preserve its flavor.
- For the rice pilaf, use a long grain rice. This type of rice will cook up light and fluffy.
- Add the cranberries and almonds to the rice pilaf at the end of cooking. This will help to add flavor and texture to the dish.
Conclusion:
This seared steak with bourbon thyme pan sauce, rice pilaf with cranberries and almonds is a delicious and elegant meal that is perfect for a special occasion. The steak is cooked to perfection and the pan sauce is rich and flavorful. The rice pilaf is light and fluffy, and the cranberries and almonds add a touch of sweetness and crunch. This dish is sure to impress your guests.
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