Pan-Seared Steaks with Shallot Sauce |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
|
Midweek suggestions are thick-cut fries, sautéed mushrooms and peppermint-stick ice cream. For a touch of glamour, begin with Champagne and caviar, offer roasted potatoes and spinach soufflé with the steak, and have chocolate truffles afterward. 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 |
Directions:
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.
|
|