Pan-Seared Sirloin Steaks with Creamy Black Pepper-Tarragon Pan Sauce | America's Test Kitchen
We're just not that fond of steaks that stick to the pan.
Keywords
- Beef
- Weeknight
- Main Courses
Ingredients
- 4 (8- to 10-ounce) boneless top sirloin steaks, 1 inch thick, trimmed
- 1 tablespoon kosher salt
- 1 1/2 teaspoons pepper
- 1 tablespoon vegetable oil
- 1 tablespoon unsalted butter
- 1 shallot, minced
- 1 garlic clove, minced
- 1 teaspoon coarsely ground pepper
- 1/4 teaspoon kosher salt
- 1/4 cup brandy
- 3/4 cup heavy cream
- 1 tablespoon chopped fresh tarragon
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Dijon mustard
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