Skillet Steaks with Shallot Sauce

Skillet Steaks with Shallot Sauce

Adapted from Epicurious

2 T plus 2 tsp olive oil

2 steaks, 3/4 to 1-inch thick (any weight, recommend filet mignon)

1 large shallot, minced (about 1/2 cup)

1 large garlic clove, minced

1 tsp whole grain mustard

1/2 cup beef stock

1/4 cup sherry

3 T champagne vinegar

Pinch dried tarragon leaves

1 1/2 T chilled butter

Preheat oven to 200F.  Dry beef well with towels and season lightly with salt & pepper on both sides.  Heat oil in large heavy skillet over high heat.  Add beef and lower heat to medium-high heat.  Do not move beef - let it get a good crust!  After about 3 minutes, turn steaks and cook another 3 minutes without moving.  (This is for medium rare.  Cook 4-5 minutes each side for medium or med-well).  Once crusted on both sides, remove beef to an oven-safe platter and place in warm oven.

Return skillet to stove, add remaining 2 tsp of oil and warm over medium-low heat.  Add shallots and garlic and cook until softened and beginning to color, about 1 minute.  Add mustard, broth and tarragon and turn up heat to medium.  When beginning to bubble, add sherry & vinegar and cook until reduced, about 3 minutes.  Season to taste with salt & pepper.  Remove from heat and stir in cold butter.

Remove steaks from oven and either toss into skillet to coat with sauce, or spoon sauce over them on plates.  Enjoy!