Beef Steaks with Shallot Sauce

Prep Time:
5 minutes
Cook Time:
20 minutes
4 servings


1 - 1 1/2poundsboneless New York Strip Steaks, cut 3/4-inch thick,

*Morton & Bassett Salt and Coarse Ground Black Pepper,

3/4cupPacific Beef Broth,

1/4cupdry sherry (recipe tested with Golden Sherry),

1shallot, finely chopped,

1/2teaspoondried Morton & Bassett Tarragon,

2tablespoonsH-E-B Butter,


1Season steaks on both sides with salt and pepper.

2Heat a large nonstick skillet 2 minutes over Medium-High heat. Add steaks and cook (pan-broil) about 5 minutes per side for Medium-Rare. Remove steaks to a plate and set aside.

3Immediately add broth and sherry to skilled; stir and scrape bottom of skillet to loosen and combine any browned bits left in bottom. Add shallot and tarragon; simmer over Medium heat about 5 minutes or until sauce is slightly thickened and reduced.

4Add butter; stir to melt and heat through. Spoon sauce over steaks and serve immediately.

Nutritional Information

No Nutritional Information Available

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