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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

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

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