Beef Steaks with Shallot Sauce
1 - 1 1/2 pounds boneless New York Strip Steaks, cut 3/4-inch thick
* Morton & Bassett Salt and Coarse Ground Black Pepper
3/4 cup Pacific Beef Broth
1/4 cup dry sherry (recipe tested with Golden Sherry)
1 shallot, finely chopped
1/2 teaspoon dried Morton & Bassett Tarragon
2 tablespoons H-E-B Butter
Season steaks on both sides with salt and pepper.
Heat a large nonstick skillet 2 minutes over Medium-High heat. Add ste
aks and cook (pan-broil) about 5 minutes per side for Medium-Rare. Rem
ove steaks to a plate and set aside.
Immediately add broth and sherry to skilled; stir and scrape bottom of
skillet to loosen and combine any browned bits left in bottom. Add sh
allot and tarragon; simmer over Medium heat about 5 minutes or until s
auce is slightly thickened and reduced.
Add butter; stir to melt and heat through. Spoon sauce over steaks and