Ingredients
- Sauce:
- 1 TB vegetable oil
- 2 shallots, minced
- 1 1/2 cups low-sodium chicken broth
- 1 TB Worchestershire
- 1/2 tsp Dijon
- 3 TB unsalted butter cut into 3 pieces and chilled
- 1 TB minced fresh parsley
- Salt and pepper
Preparation
Step 1
1. For the steaks: Pat the steaks dry with paper towels, then season with salt and pepper. Heat the oil in a 12 inch skillet over medium-high heat until just smoking. Brown the steaks on the first side, about 4 minutes.
2. Flip the steaks over and continue to cook to the desired doneness, 4 to 6 minutes. Transfer the steaks to a clean plate, tent with foil, and let rest for 5 minutes.
3. Add the oil to the skillet and return to medium-high heat until shimmering. Add the shallots and cook until softened, about 2 minutes. Stirn in the broth, scraping up any browned bits, and simmer until thickedned, about 5 minutes. Stir in the Worcestershire, mustard, and any accumulated meat juice. Turn the heat to low and whicsk in the butter, once piece at a time. Off the heat, stir in the parsley and season with salt and pepper to taste. Spoon the sauce over the steaks before serving.