Pan-Seared Steaks with Shallot Sauce
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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.

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