Skillet Steak

1 1/2 lb Sirloin Steak
1/2 Cup Beef Broth
1/2 tsp Coarse (Kosher) Salt
1 lb Mushrooms, Sliced
1/2 tsp Black Pepper, Cracked
2 tsp Tarragon Leaves
2 Tbls Clarified Butter Salt
1 tsp Vegetable Oil Pepper
2 Tbls Scotch Whiskey

The steak should be cut 2" to 2 1/2" thick. Wipe the steak dry and season on both sides with salt and pepper. Heat the oil and half the clarified butter in a heavy skillet over high heat. Sauté the steak on the first side for 2 minutes. Turn and sauté the second side for another 2 minutes. Reduce the heat to moderately high. Pour the whiskey over the steak and ignite. Reduce heat to medium and continue cooking until the steak is done to your liking.

Remove the steak and keep warm.

Add the remaining clarified butter and the mushrooms to the skillet.
Cook the mushrooms until soft over medium high heat, turning frequently with a spatula. Remove the mushrooms. Place the steak on a platter. Add the mushrooms, leaving the juices in the pan.
Add the broth to the mushroom juices and boil down to just enough to pour over the steak. Pour the juices over the steak and mushrooms.
Slice the steak crosswise into 1/4 " slices. Serve with the mushrooms.
Add salt and pepper to taste.

Yields 2 Servings