Pan-Seared Steaks with Tarragon Shallot Butter

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Pan-Seared Steaks with Tarragon Shallot Butter

Pan-Seared Steaks with Tarragon Shallot Butter
4 ea (1 inch thick) Raley's Beef boneless New York Steaks California raised USDA choice
Salt and pepper freshly ground
3 tbsp. butter divided
1/4 cup shallots minced
2-1/2 tsp. tarragon
2 tsp. lemon peel grated
Prep time: 5 minutes
Cook time: 12 to 14 minutes

Sprinkle steaks lightly with salt and liberally with pepper. Melt 1 tbsp. butter in a large skillet. Add steaks and cook over medium-high heat for 1 minute per side to sear.* Reduce heat and cook for 3 to 4 minutes per side for medium-rare. Remove from skillet and keep warm. Melt remaining butter in skillet. Add shallots and cook for about 4 minutes to soften. Add tarragon and lemon peel; cook for 1 minute more. Return steaks to skillet with any juices and turn to coat with butter. Serve immediately with European Style Asiago Cheese Cracked Pepper Bread from our Fine Bakery.

Makes 4 servings.

*COOKING TIP! To “sear” is to brown meat quickly by subjecting it to very high heat. The object is to seal in the meat’s natural juices.
Nutritional Information:
530 calories, 65 g protein, 28 g total fat (13 g sat.), 2 g carbohydrate, 0 g fiber, 0 g sugar, 195 mg cholesterol, 160 mg sodium, 13 points


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