Pan-Seared Steaks With Shallot Sauce
Serves: 3
Mckayla Mann
1 January 1970
Based on User reviews:
39
Spice
52
Sweetness
42
Sourness
25
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
1 cup
Beef Broth (canned)3 tbsps
Sherry Wine Vinegar1.5 tbsps
Butter (chilled)1 tsp
Tarragon (dried)Directions:
1
Sprinkle steaks with salt and pepper
2
Heat medium skillet over medium-high heat
3
Add steaks and cook about 4 minutes per side for rare; transfer to plates
4
Add remaining ingredients to skillet
5
Boil until sauce thickens, scraping up any browned bits, about 3 minutes
6
Spoon sauce over steaks
7
Sprinkle steaks with salt and pepper
8
Heat medium skillet over medium-high heat
9
Add steaks and cook about 4 minutes per side for rare; transfer to plates
10
Add remaining ingredients to skillet
11
Boil until sauce thickens, scraping up any browned bits, about 3 minutes
12
Spoon sauce over steaks