Sirloin Steak with Creamy Tarragon Shallot Sauce

Generously season the sirloin steaks with salt on all sides.

In a large skillet over medium-high heat, add the clarified butter.

Once the butter is hot, carefully place the steaks in the pan and sear for about 3 minutes per side, or until cooked to your desired doneness.

Remove the steaks from the pan and place them on a wire rack to rest. Reserve any drippings.

In the same pan, add the minced shallots and cook for about 10 minutes, stirring occasionally, until they are soft and caramelized.

Add the chopped tarragon, tarragon vinegar, and white wine to the pan.

Cook, scraping up any browned bits from the bottom of the pan, until the liquid has reduced by about 80%.

Pour in the heavy cream and bring the sauce to a simmer.

Season the sauce with salt and freshly ground black pepper to taste.

Reduce the heat to low and stir in the cold unsalted butter until it's fully melted and incorporated, creating a glossy sauce.

If desired, stir in the reserved drippings from the rested steaks for extra flavor.

Spoon the creamy sauce generously over the rested steaks.

Garnish with snipped chives and serve immediately.