2 top loin (New York strip) steaks, 3/4" thk
Salt
Freshly-ground black pepper
1/2 cup canned beef broth
3 tablespoons Sherry wine vinegar
1 shallot
1 1/2 tablespoons chilled butter
1/4 teaspoon dried tarragon
Directions: one line for each direction. When saved the lines will be numbered.
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.
Comments: Midweek suggestions are thick-cut fries, sautéed mushrooms and peppermint-stick ice cream. For a touch of glamour, begin with Champagne and caviar, offer roasted potatoes and spinach soufflé with the steak, and have chocolate truffles afterward.
Notes: Recipe from the article "30-Minute Main Courses: Home-Free For The Holidays" by Brooke Dojny and Melanie Barnard
