Pan-Seared Steaks with Shallot Sauce
Rate this recipe
0/5
(0 Votes)
Ingredients
- 2 3/4-inch-thick top loin (New York strip) steaks
- 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
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.
You'll also love
- Italian Lemon Cookies (Anginetti) 0/5 (0 Votes)
- Wegman's Beef Burgundy 0/5 (0 Votes)
- Sunny's Roasted Rosemary and Thyme... 0/5 (0 Votes)
- Butternut Squash Soup with Crispy... 0/5 (0 Votes)
- Halibut with Lemon-Butter and... 0/5 (0 Votes)
Review this recipe