Pan Seared Steak with Balsamic Herb Cream Sauce

INGREDIENTS

10 -12 oz. each top sirloin steaks (1 1/2“ thick, room temperature*)

Coarsely ground salt and pepper

1 tbsp

Vegetable oil

3 tbsp

unsalted butter

sprig of rosemary ((optional))

garlic cloves, peeled, left whole

2 tbsp

minced shallot

garlic clove, minced

1/2 cup

low sodium chicken broth

1/2 cup

heavy cream

1 tbsp

balsamic vinegar

1 tsp

Dijon mustard

1 1/2 tbsp

chopped fresh chives

1 1/2 tbsp

chopped fresh parsley

1 tbsp

unsalted butter

Salt and pepper