Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, steak with tarragon mushroom sauce. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Drizzle the sauce over the steak, scatter over the tarragon leaves, and serve with the chips and watercress on the side. 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.
Steak with tarragon mushroom sauce is one of the most well liked of current trending foods on earth. It is enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. They are fine and they look wonderful. Steak with tarragon mushroom sauce is something that I’ve loved my whole life.
To begin with this recipe, we must prepare a few ingredients. You can cook steak with tarragon mushroom sauce using 8 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Steak with tarragon mushroom sauce:
- Get Steak of your choice (I used flank, but rib or sirloin work too)
- Take 500 g white or brown mushrooms
- Make ready 1 shallot, finely chopped
- Make ready 2 cloves garlic, finely chopped
- Prepare 1/2 cup brandy
- Take 1/2 cup beef stock
- Make ready 2 tbsp fresh tarragon, chopped
- Take 1/4 cup heavy cream
Stir in scallion greens and tarragon and remove from the heat. The dish: Filet Mignon with Tarragon Butter Sauce (try it with any cut of steak) A compound butter comprises butter and other flavorings to enhance the impact of a dish, thereby posing as a sauce. But unlike sauces made on the spot before serving, a compound butter can be rolled into a log and refrigerated or frozen, then sliced into "pats. I bought some thick steak fillets the other night and was going to serve them with a peppered sauce and creamed spinach.
Steps 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 still made the creamed spinach as we have not had it in a while and I knew my hubby would like it as it is a favorite of his. I noticed I had some tarragon to use up and new I would not be making anything to use it in over the next few days, so I came up with this sauce. Reduce the heat slightly and deglaze the pan with the wine. Stir in the stock and cream. Add the tarragon and season to taste with salt and pepper.
So that is going to wrap this up for this exceptional food steak with tarragon mushroom sauce recipe. Thanks so much for reading. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
