Pan-Seared Steaks with Herb Sauce

Pan-Seared Steaks with Herb Sauce
Yield
4servings
Yield
4servings
Pan-Seared Steaks with Herb Sauce
Yield
4servings
Yield
4servings
Ingredients
  • 1tablespoon vegetable oil
  • 4each boneless strip steaks1 1/4-inch thick
  • a/n coarse salt
  • a/n black pepper
For the Herb Sauce:
  • 1small shallotminced
  • 2tablespoons butter
  • 1tablespoon flour
  • 1/4cup dry white wine
  • 3/4cup veal stock
  • 1teaspoon white wine vinegar
  • 1 1/2teaspoons chivesminced
  • 1 1/2teaspoons parsley leavesminced
  • 1teaspoon tarragon leavesminced
  • a/n coarse salt
  • a/n black pepper
Yield:
Instructions
  1. Heat oil in 12-inch heavy-bottomed skillet over medium-high heat until smoking.
  2. Pat steaks dry with a paper towel and season both sides with salt and pepper.
  3. Cook the steaks without moving them, until well browned, about 4 minutes.
  4. Turn the steaks and continue to cook to medium-rare, 3 to 7 minutes. Remove steaks to a platter.
  5. Return now-empty skillet to medium-low heat; add shallot and cook, stirring constantly, until lightly browned, about 2 minutes. Next add 1 tablespoon of butter, melt then add 1/2 tablespoon of flour. make roux.
  6. Add wine and bring to simmer, scraping bottom of pan with wooden spoon to loosen browned bits.
  7. Add veal stock, vinegar, and any accumulated juices from steak; return to simmer and cook until slightly reduced, about 5 minutes. Note: if the sauce is to thick add some more stock. If it is to thin add a cornstarch slurry to adjust consistency.
  8. Off heat, whisk in chives, parsley, tarragon, and butter; season with salt and pepper to taste.
  9. Spoon sauce over steaks and serve immediately.