Pan-Seared Strip Steak with Red-Wine Pan Sauce and Pink-Peppercorn Butter

INGREDIENTS

new york strip steak

Celery root and parsnip puree

1/4 cup

Shallot

2 tsp

Thyme, fresh

1/2 cup

Beef broth or low-salt chicken broth, low-salt

1 tsp

Honey

Kosher salt, Coarse

1 tsp

Pink peppercorns, whole

2 tsp

Olive oil, extra-virgin

1/4 cup

Butter, unsalted

1 cup

Red wine, dry