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Categories:Viewed: 33 - Published at: a year ago
Ingredients
- 2 3/4-inch-thick top loin (New York strip) steaks
- 1/2 cup canned beef broth
- 3 tablespoons Sherry wine vinegar
- 1 shallot, finely chopped
- 1 1/2 tablespoons chilled butter
- 1/4 teaspoon dried tarragon
Method
- 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.
