Pan-Seared Sirloin Steaks with Creamy Black Pepper-Tarragon Pan Sauce
We're just not that fond of steaks that stick to the pan.
Keywords
- Beef
- Weeknight
- Main Courses
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Cooking tools:
- Cooling rack
- Nonstick skillet
- Baking sheet
- Stove
- Cutting board
- Chef's knife
- Tongs
- Measuring spoon
- Measuring cup
- Spoon
- Paper towel
- Aluminum foil
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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