-
1
Lay out a length of cheesecloth or a clean kitchen towel on a flat surface.
-
2
Stand the piece of meat vertically - like a pole - in the center of the cloth.
-
3
Press the top down with the hands to partly flatten.
-
4
Cover completely with the cloth.
-
5
Using a meat pounder or heavy skillet,pound meat until it is the shape of a large, thick patty about 1 1/2 inches thick and about 5 to 6 inches in diameter.
-
6
Sprinkle the meat with salt and pepper.
-
7
Heat the oil in a heavy skillet and add the meat.
-
8
Cook over moderately high heat about 5 minutes or until meat is browned and slightly charred on one side.
-
9
Turn the meat and cook 5 minutes.
-
10
Turn the meat once more and cook 3 minutes.
-
11
Transfer the meat to a warm platter and cover loosely with foil to keep warm.
-
12
Pour off the fat from the skillet and add the shallots.
-
13
Cook briefly, stirring, and add the wine.
-
14
Cook about 1 minute and add the broth and tarragon.
-
15
Add any juices that may have accumulated around the beef as it stands.
-
16
Cook about 3 minutes or until the sauce is reduced to about 1/3 cup.
-
17
Swirl in the butter.
-
18
Transfer the meat to a clean skillet and heat.
-
19
Strain the sauce over the meat and serve sliced on the bias with an equal portion of the sauce spooned over each serving.
