Seared Steaks & Thyme Pan Sauce

Heat a small pot of salted water to boiling on high. Wash and dry the fresh produce. Cut off and discard the stem ends of the green beans. Medium dice the potatoes. Peel the garlic; using the flat side of your knife, smash each clove to flatten. Peel and thinly slice the shallot.

Fill a medium bowl with ice water. Add a pinch of salt; set aside. To the pot of boiling water, add the green beans. Cook, stirring frequently, 2 to 3 minutes, or until bright green and slightly softened. Leaving the pot of water boiling, using a slotted spoon or strainer, immediately transfer the blanched green beans to the bowl of ice water. Let stand until completely cool. Drain thoroughly and pat dry with paper towels. Transfer to a bowl; add ¼ of the vinegar and a drizzle of olive oil. Stir to thoroughly coat and season with salt and pepper to taste.

Add the potatoes and half the garlic to the same pot of boiling water; cook 9 to 11 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the crème fraîche and a drizzle of olive oil. Using a fork, mash to your desired consistency; season with salt and pepper to taste. Set aside in a warm place.

While the potatoes cook, place the flour and shallot in a bowl; season with salt and pepper. Toss to thoroughly coat. In a medium pan, heat a thin layer of oil on medium-high until hot. Once the oil is hot enough that a piece of shallot sizzles immediately when added, add the coated shallot in a single layer (tapping off any excess flour before adding). Cook, stirring frequently, 4 to 5 minutes, or until browned and crispy. Transfer to a paper towel-lined plate; immediately season with salt and pepper. Rinse and wipe out the pan.

While the potatoes continue to cook, pat the steaks dry with paper towels; season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook 3 to 4 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness. Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest for at least 5 minutes. Carefully drain off and discard any excess oil from the pan.

To the pan of reserved fond, add the remaining garlic and whole thyme sprigs. (If the pan seems dry, add 2 teaspoons of olive oil.) Cook on medium-high, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the remaining vinegar and ¼ cup of water (be careful, as the liquid may splatter). Cook, stirring constantly and scraping up any fond, 30 seconds to 1 minute, or until combined. Turn off the heat. Stir in the butter until melted. Carefully remove and discard the thyme sprigs and garlic. Season with salt and pepper to taste. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Divide the steaks, mashed potatoes, and shocked green beans between 2 dishes. Top the steaks with some of the pan sauce. Top the green beans with the crispy shallot. Serve with the remaining pan sauce. Enjoy!