Pan-Seared Steaks With Shallot Sauce

By á-174942

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

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.