World Wonders and Local Magic with Julia Hurley
I have a feeling this episode is going to make you want to book a flight — and I'm not sure if it'll be to Knoxville or Sydney. Maybe both.
Julia Hurley is one of those people who has simply done it all. Former Tennessee State Representative, CEO of Just Homes Group, children's book author, podcast host, world traveler, and one of the most passionate advocates for her corner of the country I've ever had the pleasure of sitting down with. She was born and raised in East Tennessee and — even after visiting more than 38 states and multiple countries across the globe — she'll tell you without hesitation that the Knoxville Valley is one of the most special places on earth. After this conversation, I'm inclined to agree.
We talk about what makes East Tennessee so uniquely livable — tucked between the Cumberland Plateau and the Great Smoky Mountains, protected from severe weather and gifted with all four seasons (sometimes in the same afternoon). We talk about the food scene, which is quietly becoming something remarkable: three restaurants recently recognized by the Michelin Guide, a New York-style bagel spot that opens at 11 and needs you there by 9:30, a stunning farm-to-table destination called Blackberry Farm that has become the training ground for some of the region's best culinary talent, and a new Italian restaurant called Al Mafi with 18 tables and a month-long waitlist.
Julia also takes us on a world tour — Australia (she insists on a minimum of four weeks and she is not wrong), the MONA art museum in Tasmania that made international news in 2025, a still-active gold rush town where you can literally shake gold from a stream, and the Great Barrier Reef, where she followed a sea turtle underwater until she was in tears at the color of it all. My wife and I are planning our own trip to Australia next January, and Julia has thoroughly upgraded my itinerary.
In the lightning round: her wine of choice is Tempranillo — and I have thoughts on why that's a brilliant pairing for her favorite dish at home, which she learned from an Australian chef in Australia. I've put the recipe in the notes below. Make it on a Friday night with a bottle of Ribera del Duero and thank us both later.
And if you're thinking about buying or selling in the Knoxville area, or want a local expert to help you navigate one of the most underrated real estate markets in the South, Julia is your person.
Julia's Book: The Very Contrary Fairy — available on Amazon [https://www.amazon.com/Very-Contrary-Fairy-Enchanted-Garden/dp/1962561089/ref=sr_1_1?crid=PE3WLXWLPSAM&dib=eyJ2IjoiMSJ9.ld33MwRGUB1suq9OpEQROhd-B8A7R-GaB2x_Cg7u0bP-8aI9rfeF3wGwmpg1MY4ch4wDUb57ldkiqhvy0tg-hXqGkB9c8JTL8qBqVOUzMDlU8gmvxCujWaohu_25-64hu0HZuMt8ZfbYSYEF7glB7AXyWD_Qgm6zIqnvLfUWCmI.W0TlGCiz66YRgYVA6d0liawrk8Tv2McHjeDxDqD7SoU&dib_tag=se&keywords=The+Very+Contrary+Fairy&qid=1781468678&sprefix=the+very+contrary+fairy%2Caps%2C274&sr=8-1#detailBullets_feature_div]:
Julia Hurley — Connect: justhomesgroup.com [https://www.justhomesgroup.com/juliahurley/] , https://www.facebook.com/julia.hurley.498617/, [https://www.facebook.com/julia.hurley.498617/,] https://www.instagram.com/thejuliahurley/ [https://www.instagram.com/thejuliahurley/]
This Episode's Recipe: Classic Steak au Poivre — see below. Pair with a Ribera del Duero or Rioja Reserva Tempranillo.
Nick Elliott — The Wine Guy: thewineguy.vin cheers@thewineguy.vin Instagram: @the.real.wine.guy TikTok: @realwineguy Facebook | YouTube | LinkedIn | link.content360.io/thewineguy
Classic Steak au Poivre
The French bistro classic — pepper-crusted steak with a rich Cognac cream sauce. Ready in under 30 minutes and elegant enough for any occasion. Julia Hurley swears by it, and so will you.
INGREDIENTS
• 2 filet mignon steaks (about 1½ in. thick)
• 2 tablespoons whole black peppercorns (or multicolor blend)
• 1 teaspoons kosher salt
• 1 tablespoons olive oil
• 3 tablespoons unsalted butter, divided
• 1 shallot, finely minced
• 0.3 cups Cognac or brandy
• 0.8 cups heavy cream
• 1 tablespoons Dijon mustard
• 1 fresh thyme sprig
STEPS
1. Prep the steaks: Remove 2 filet mignon steaks (about 1½ in. thick) from the refrigerator about 30 minutes before cooking — this helps them cook evenly. Pat completely dry with paper towels and season all over with 1 teaspoons kosher salt.
2. Crack the peppercorns: Place 2 tablespoons whole black peppercorns (or multicolor blend) in a zip-top bag and crush coarsely with a rolling pin or the bottom of a heavy skillet. You want rough, uneven pieces — not a fine grind. Press the cracked pepper firmly onto both sides of each steak.
3. Sear the steaks: Heat a cast iron or stainless skillet over high heat until it just begins to smoke. Add 1 tablespoons olive oil and 3 tablespoons unsalted butter, divided (1 tbsp of the butter). Place steaks in the pan and sear without moving them, 2–3 minutes per side for medium-rare (internal temp around 130°F). Transfer to a plate and tent loosely with foil.
4. Rest the steaks: Let the steaks rest while you build the sauce. This is non-negotiable — resting keeps all those juices where they belong.
5. Build the sauce: Reduce heat to medium. Add another tablespoon of 3 tablespoons unsalted butter, divided to the pan along with 1 shallot, finely minced and 1 fresh thyme sprig. Sauté until the shallot is soft and translucent, about 1 minute. Remove the thyme sprig.
6. Flambé with Cognac: Remove the pan from the heat. Add 0.3 cups Cognac or brandy and carefully tilt the pan to ignite (or use a long lighter). Let the flames die down naturally, about 30 seconds, scraping up all the browned bits from the pan bottom.
7. Finish the cream sauce: Return pan to medium heat. Add 0.8 cups heavy cream and 1 tablespoons Dijon mustard and stir to combine. Simmer, stirring frequently, until the sauce thickens and coats the back of a spoon, 4–6 minutes. Finish by swirling in the remaining tablespoon of 3 tablespoons unsalted butter, divided for gloss. Taste and adjust salt.
8. Plate and serve: Place steaks on warmed plates and spoon the sauce generously over the top, with extra on the side. Serve immediately — this dish waits for no one.
NOTES
**Nick's wine pairing:** This is made for Tempranillo — exactly what Julia drinks. The peppercorn crust and cream sauce love the dark fruit and earthy structure of a good Ribera del Duero or Rioja Reserva. A Sangiovese (Chianti Classico Riserva) is a beautiful alternative if you want to go Italian.
**Cut options:** Filet mignon is classic, but a well-trimmed New York strip or ribeye works beautifully and adds more beefy flavor. Adjust sear time by a minute or so for thicker cuts.
**No flambé?** No problem — just add the Cognac and let it reduce in the pan over medium heat for 2 minutes. Same flavor, less drama.
