Pan-Seared Steaks with Shallot Sauce Recipe

July 5, 2008 in Recipes by danky

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.

Makes 2 servings; can be doubled.

INGREDIENTS

23/4-inch-thick top loin (new york strip) steaks

1/2cup canned beef broth

3tablespoons sherry wine vinegar

1shallot, finely chopped

1 1/2tablespoons chilled butter

1/4teaspoon dried tarragon

DIRECTIONS

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.