Pan-Seared Steaks With Shallot Sauce Recipe - Cooking Index
Pan-Seared Steaks With Shallot Sauce Recipe - Cooking Index
Midweek suggestions are thick-cut fries, sauteed mushrooms and peppermint-stick ice cream. For a touch of glamour, begin with Champagne and caviar, offer roasted potatoes and spinach souffle with the steak, and have chocolate truffles afterward.
Type: Meat| 2 | Top loin (New York strip) steaks, 3/4" thk | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1/2 cup | 118ml | Canned beef broth |
| 3 tablespoons | 45ml | Sherry wine vinegar |
| 1 | Shallot - finely chopped | |
| 1 1/2 tablespoons | 22ml | Chilled butter |
| 1/4 teaspoon | 1.3ml | Dried tarragon |
Sprinkle steaks with salt and pepper. Heat medium skillet over medium-high heat. Add steaks and cook about 4 minutes per side for rare; transfer to plates.
Add remaining ingredients to skillet. Boil until sauce thickens, scraping up any browned bits, about 3 minutes. Spoon sauce over steaks.
This recipe yields 2 servings; can be doubled.
Source:
Bon Appetit, December 1999
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