Pan-Seared Steaks with Shallot Sauce

• 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

1. Sprinkle steaks with salt and pepper.
2. Heat medium skillet over medium-high heat.
3. Add steaks and cook about 4 minutes per side for rare; transfer to plates.
4. Add remaining ingredients to skillet.
5. Boil until sauce thickens, scraping up any browned bits, about 3 minutes.
6. Spoon sauce over steaks.

loin, beef broth, sherry wine vinegar, shallot, butter, tarragon

Taken from www.epicurious.com/recipes/food/views/pan-seared-steaks-with-shallot-sauce-102659 (may not work)