Pan-Seared Sirloin Steaks with Creamy Black Pepper-Tarragon Pan Sauce

Name: Pan-Seared Sirloin Steaks with Creamy Black Pepper-Tarragon Pan Sauce
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

Main Courses
Beef
Weeknight

By Matthew Fairman ･ Appears in Cook's Country April/May 2021

We're just not that fond of steaks that stick to the pan.

SERVES 4

TIME 40 minutes

Pan-Seared Sirloin Steaks with Creamy Black Pepper-Tarragon Pan Sauce

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