Pan-Seared Beef with Tarragon Sauce

Pan-Seared Beef with Tarragon Sauce
Servings: 4 to 6 Prep 25 mins Cook 15 mins to 20 mins


  • 1 - 1 1/2 pounds boneless beef top round roast
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 shallot, minced
  • 1 1/2 cups unsalted chicken broth
  • 2 tablespoons chopped fresh tarragon
  • 2 tablespoons half-and-half (optional)

Make It

1. Season roast with salt and pepper. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the meat and cook until well-browned on both sides, about 6 minutes total. Remove and set aside.

2. Add the remaining 1 tablespoon oil to the skillet along with the shallots; cook over medium heat for 1 minute. Add the broth; increase heat to medium-high, and bring mixture to boiling. Return the roast to the pan along with any juices, reduce to a simmer, cover, and cook for 15 to 20 minutes or until an instant-read thermometer inserted in center registers 145 degrees F to 160 degrees F.

3. Transfer meat to a serving platter to rest; cover. Add tarragon to the skillet and continue cooking the liquid until reduced by about half (7 minutes). Remove from heat and add cream, if using. Season sauce to taste with salt, if desired. Slice the meat against the grain into 1/4-inch thick slices. Drizzle with sauce to serve.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 230, Fat, total (g): 12, chol. (mg): 62, sat. fat (g): 3, carb. (g): 1, Monounsaturated fat (g): 7, Polyunsaturated fat (g): 1, Trans fatty acid (g): , fiber (g): , sugar (g): , pro. (g): 28, vit. A (IU): 146, vit. C (mg): 3, Thiamin (mg): , Riboflavin (mg): , Niacin (mg): 8, Pyridoxine (Vit. B6) (mg): 1, Folate (µg): 20, Cobalamin (Vit. B12) (µg): 2, sodium (mg): 192, Potassium (mg): 439, calcium (mg): 30, iron (mg): 3, Percent Daily Values are based on a 2,000 calorie diet.