Pan-Seared Steaks with Shallot Sauce 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 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. Andrea
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