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,
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.
No Nutritional Information Available