Steak with tarragon mushroom sauce. Add white wine to the frying pan and cook till reduced slightly, then add beef stock. Reduce heat to low and begin adding butter, one piece at a time. Finally, add the tarragon and stir well.
Heat a frying pan until hot. Heat the remaining olive oil in the pan. Meanwhile while steaks roast, heat olive oil in a large skillet over medium-high heat.
Hey everyone, it is Jim, welcome to our recipe page. Today, we’re going to prepare a special dish, steak with tarragon mushroom sauce. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
Steak with tarragon mushroom sauce is one of the most popular of recent trending foods in the world. It is easy, it’s quick, it tastes delicious. It is appreciated by millions daily. Steak with tarragon mushroom sauce is something which I have loved my whole life. They’re fine and they look wonderful.
Add white wine to the frying pan and cook till reduced slightly, then add beef stock. Reduce heat to low and begin adding butter, one piece at a time. Finally, add the tarragon and stir well.
To begin with this recipe, we have to first prepare a few ingredients. You can cook steak with tarragon mushroom sauce using 8 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Steak with tarragon mushroom sauce:
- {Make ready of Steak of your choice (I used flank, but rib or sirloin work too).
- {Get 500 g of white or brown mushrooms.
- {Get 1 of shallot, finely chopped.
- {Take 2 cloves of garlic, finely chopped.
- {Make ready 1/2 cup of brandy.
- {Make ready 1/2 cup of beef stock.
- {Take 2 tbsp of fresh tarragon, chopped.
- {Prepare 1/4 cup of heavy cream.
Stir in scallion greens and tarragon and remove from the heat. Add wine and bring to boil. Stir cornstarch and remaining ¼ cup stock in small bowl. Grilled steak with a Mushroom Tarragon Cream sauce served with my herb-roasted potatoes and a fresh cucumber and tomato salad.
Instructions to make Steak with tarragon mushroom sauce:
- The night before, season the steak with salt and place it uncovered in the fridge. This allows the salt time to penetrate the meat, and the cool air dries out the surface of the steak, allowing for a better crust. Take the steak out of the fridge about 20 minutes before cooking..
- Add a knob of butter and a splash of olive oil to a large pan on high heat. Sear the steak to your liking (I go about 4 minutes per side, depending on thickness). Remove the steak to a plate and tent it loosely with foil to rest..
- Add the mushrooms to the pan and fry until they release water, about 2 minutes. Let the liquid cook off, then add the shallot and garlic. Fry about 1 minute until fragrant..
- Add the brandy to the pan. Let the alcohol boil off, then add the beef stock. Simmer until the liquid reduces by about half, about 2 minutes. Take the pan off the heat and stir in the tarragon and cream. Add salt and pepper to taste. Serve the mushrooms and sauce on the side, or spoon it onto the steak..
I had planned to go out for a long walk after lunch but the weather had other plans. The sky became dark, the thunder began to roll and the clouds opened up with a strong downpour. New York Steak with Tarragon Mushrooms recipe is a real treat for steak lovers! In other words, this delightful steak is good anytime you want a delicious and special meal. The steaks are marinated overnight in a wonderful savory tarragon sauce.
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