Pan-seared steaks with Shallot Sauce
Pan-seared steaks with Shallot Sauce
A perfect recipe for a grass-fed steak, this is one of my old favorites from Bon Appetit. It can easily be increased for family portions. Plus, I just love this sauce, so be generous with your ingredients to have extra to spoon on.
Serves 2
2 steaks of your choice
1/2 cup beef broth3 tablespoons sherry wine vinegar
1 1/2 tablespoons chilled butter
1/4 teaspoon dried tarragon
Sprinkle steaks with salt and pepper. Heat medium skillet over medium heat. Add steaks and cook about 4 minuters per side for rare. Transfer to heated plates to retain heat (I put my plates on a traditional toaster and toast the plates on the lowest setting - be sure your plates are heat safe!). Add remaining ingredients to skillet. Boil until sauce thickens, scraping up any browned bits, about 3 minutes. Spoon sauce over steaks.
A perfect recipe for a grass-fed steak, this is one of my old favorites from Bon Appetit. It can easily be increased for family portions. Plus, I just love this sauce, so be generous with your ingredients to have extra to spoon on.
Serves 2
2 steaks of your choice
1/2 cup beef broth3 tablespoons sherry wine vinegar
1 1/2 tablespoons chilled butter
1/4 teaspoon dried tarragon
Sprinkle steaks with salt and pepper. Heat medium skillet over medium heat. Add steaks and cook about 4 minuters per side for rare. Transfer to heated plates to retain heat (I put my plates on a traditional toaster and toast the plates on the lowest setting - be sure your plates are heat safe!). Add remaining ingredients to skillet. Boil until sauce thickens, scraping up any browned bits, about 3 minutes. Spoon sauce over steaks.
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