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Pan-Seared Steaks With Shallot Sauce

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Ingredients

  • 2 top loin (New York strip) steaks, 3/4" thk
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 1/2 cup canned beef broth
  • 3 tablespoons Sherry wine vinegar
  • 1 shallot finely chopped
  • 1 1/2 tablespoons chilled butter
  • 1/4 teaspoon dried tarragon

Details

Servings 2

Preparation

Step 1

Sprinkle steaks with salt and pepper. Heat medium skillet over medium-high heat. Add steaks and cook about 4 minutes per side for rare; transfer to plates.

Add remaining ingredients to skillet. Boil until sauce thickens, scraping up any browned bits, about 3 minutes. Spoon sauce over steaks.

This recipe yields 2 servings; can be doubled.

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