Striploin Steak in Creamy Shallot Sauce

Meanwhile, add 4 cups water and 1 tsp salt to a medium pot (use same for 4 ppl). Cover and bring to a boil over high heat. (TIP: Reduce heat to low if water is boiling before needed.)Meanwhile, trim snap peas.Peel, then cut finely chop shallot.Roughly chop parsley.Strip thyme leaves from remaining stems, then finely chop.

Heat a large non-stick pan over medium-high heat. While the pan heats, pat steak dry with paper towels. Season with remaining garlic salt and pepper. When the pan is hot, add 1 tbsp (2 tbsp) oil, then steak. Sear until golden-brown, 1-2 min per sideRemove from heat, then transfer steak to an unlined baking sheet. Roast in the top of the oven until cooked to desired doneness, 6-10 min.**Transfer to a cutting board. Loosely cover with foil and set aside to rest for 5 min.

While steak rests, reheat the same pan over medium. When hot, add 1 tbsp (2 tbsp) butter, then shallots and cooking wine. Cook, stirring often, until shallots are tender and wine is absorbed, 3-4 min.Sprinkle Cream Sauce Spice Blend and chopped thyme over shallots. Stir to coat, 30 sec.Add cream, Dijon and 1/2 cup (3/4 cup) water. Bring to a simmer. Cook, stirring often, until sauce thickens slightly, 3-4 min. Remove from heat, then cover to keep warm.

Meanwhile, return water to a boil over high. Add snap peas to the boiling water. Cook, stirring occasionally, until tender-crisp, 1-3 min.Drain snap peas and return to the same pot, off heat. Season with salt and pepper.Add half the parsley and 1/2 tbsp (1 tbsp) butter. Toss to coat.Cover to keep warm.