Pan Seared Steak with Brandied Mushrooms and Fresh Thyme
From Happy Birthday, Julia Child on August 14, 2019.
4 steaks, 6 – 8 oz each and about 1½” thick, loin or strip
2 lbs mushrooms, trimmed, brushed clean with a towel and stemmed, caps left whole
2 sprigs fresh thyme, leaves removed
2 cloves garlic, chopped
¼ cup brandy
½ cup heavy cream
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
Sprinkle the steaks all over with salt and pepper. Heat 2 tbsp oil in a large sauté pan over medium-high heat until smoking. Put the steaks in the pan and cook, turning to brown all sides completely, until medium-rare, 8 to 10 minutes. Remove the steaks to a platter and cover loosely with foil.
Put the sauté pan back over medium-high heat and add ¼ cup olive oil. When the oil is smoking, add the mushrooms and cook, stirring, about 10 minutes, until golden brown. Add the thyme and garlic. Cook until garlic is fragrant. Remove the mushrooms to a platter and take the pan off the heat. Add the brandy, and cook until almost evaporated. Add the cream and cook until thickened and reduced by half. Return the mushrooms to the pan and simmer another 2 minutes until thickened and reduced by half. Season with salt and pepper.
Slice the steak thin against the grain. Taste the sauce for salt and pepper and serve.