Shelly's Recipe

Steak with Tarragon-Marsala Sauce

Category: Beef Steaks

12 oz. beef sirloin steak, cut into 2 pieces
1/4 teaspoon coarse sea salt
1/4 teaspoon pepper
2 tablespoons olive oil, divided
1 cup sliced leeks, white and light green parts only
1 1/2 teaspoons Dijon mustard
1/3 cup dry Marsala or lower-sodium chicken broth
1 1/2 teaspoons chopped fresh tarragon, divided

1. Sprinkle steaks with salt and pepper. Heat medium skillet over medium-high heat until hot. Add 1 tablespoon of the oil; heat until hot. Cook steaks 4 to 6 minutes for medium-rare, turning once. Remove steaks; cover loosely with foil.

2. Add remaining 1 tablespoon oil to skillet. Cook leeks over medium heat 3 minutes or until lightly browned, stirring frequently. Stir in mustard; cook 30 seconds. Stir in Marsala and 3/4 teaspoon of the tarragon; simmer 2 minutes or until slightly thickened, stirring occasionally. Stir in any accumulated steak juices.

3. Spoon sauce over steaks; sprinkle with remaining 3/4 teaspoon tarragon.

2 servings