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Beef Steaks with Shallot Sauce
Prep Time:
5 minutes
Cook Time:
20 minutes
4 servings

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 steaks and cook (pan-br
oil) about 5 minutes per side for Medium-Rare. Remove steaks to a plate and set aside.
Immediately add broth and sherry to skilled; stir and scrape bottom of skillet to loosen a
nd combine any browned bits left in bottom. Add shallot and tarragon; simmer over Medium h
eat about 5 minutes or until sauce is slightly thickened and reduced.
Add butter; stir to melt and heat through. Spoon sauce over steaks and serve immediately.

Nutritional Information

No Nutritional Information Available


No Source Information Available