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Nutrition Facts
Serving Size 237 g
(Approx. 4 Servings)
Amount Per Serving
Calories 300 Calories From Fat 120
% Daily Value*
Total Fat 13 g 20%
Saturated Fat 7 g 35%
Trans Fat 0.0 g
Cholesterol 100 mg 33%
Sodium 460 mg 19%
Total Carbohydrate 3 g 1%
Dietary Fiber 0 g 0%
Sugars 1 g
Protein 39 g
Vitamin A 4% Iron 20%
Vitamin C 0% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Beef Steaks with Shallot Sauce
Prep Time
5 minutes
Cook Time
20 minutes
Total Time
25 minutes
Serves
4  People

Ingredients

Recipe makes 4 Servings

1 1/2 Lb boneless New York Strip Steaks, cut 3/4-inch thick
1/8 Tsp H-E-B Iodized Salt
1/8 Tsp H-E-B Ground Black Pepper
3/4 cup(s) H-E-B Reduced Sodium Beef Broth
1/4 cup(s) Taylor Golden Sherry 20%
1 shallots, finely chopped
1/2 Tsp morton & bassett tarragon
2 Tbsp unsalted butter
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Instructions

1
Season steaks on both sides with salt and pepper.
2
Heat a large nonstick skillet 2 minutes over medium-high heat.
3
Add steaks and cook (pan-broil) about 5 minutes per side for medium-rare.
4
Remove steaks to a plate and set aside.
5
Immediately add broth and sherry to skilled; stir and scrape bottom of skillet to loosen and combine any browned bits left in bottom.
6
Add shallot and tarragon; simmer over medium heat about 5 minutes or until sauce is slightly thickened and reduced.
7
Add butter; stir to melt and heat through.
8
Spoon sauce over steaks and serve immediately.

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