For Sauce
  • 2 tablespoons olive oil
  • 1/2 cup shallots, chopped
  • 3 cloves garlic
  • 1 cup beef broth
  • 1/4 cup fresh tarragon leaves, packed
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon kosher salt
For Steaks
  • 4 6-8 ounces each rib eye, New York strip or steak of choice
  • Salt and Pepper
  • 1 can (22 ounces) BUSH'S® Steakhouse Recipe Grillin Beans


Serves: 4 to 6


For Sauce: Heat oil in large skillet over medium-high heat until hot, about 3 minutes. Add shallots and garlic. Stir occasionally until golden brown.

Add beef broth, bring to boil and cook until half of the liquid is dissolved, about 5-10 minutes. Set mixture aside to cool for 10 minutes.

In blender or food processor, puree mixture with tarragon leaves, mustard and salt. Set aside in small bowl.

For Steaks: Bring steaks to room temperature for no longer than 30 minutes. Season with salt and pepper.

Set clean, well-oiled grill to medium-high heat. When grill is hot, using tongs, place steaks on grill and cook with grill lid open. Cook until marked and browned on both sides, about 3-5 minutes per side or until desired doneness, to internal temperature of at least 145F. To create a thick crust, cook first side of steak for an additional 1-2 minutes before flipping.

Remove steak from grill, place on serving platter and let rest for 10-15 minutes.

With a spoon, add an equal layer of sauce over the top of each steak.