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 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.
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