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Beef Steaks with Shallot Sauce


Quick and easy

Quick and easy

Quick and easy

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-broil) 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 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.

Add butter; stir to melt and heat through. Spoon sauce over steaks and serve immediately.
Nutritional Information
No Nutritional Information Available

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