Hello everybody, it’s me, Dave, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, steak with tarragon mushroom sauce. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Steak with tarragon mushroom sauce is one of the most well liked of recent trending foods on earth. It’s simple, it is fast, it tastes yummy. It is appreciated by millions daily. They’re nice and they look wonderful. Steak with tarragon mushroom sauce is something that I have loved my entire life.
Let the alcohol boil off, then add the beef stock. Take the pan off the heat and stir in the tarragon and cream. Steak with tarragon mushroom sauce instructions 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.
To get started with this recipe, we must prepare a few components. You can cook steak with tarragon mushroom sauce using 8 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Steak with tarragon mushroom sauce:
- Make ready Steak of your choice (I used flank, but rib or sirloin work too)
- Prepare 500 g white or brown mushrooms
- Prepare 1 shallot, finely chopped
- Make ready 2 cloves garlic, finely chopped
- Take 1/2 cup brandy
- Make ready 1/2 cup beef stock
- Prepare 2 tbsp fresh tarragon, chopped
- Prepare 1/4 cup heavy cream
Take the pan off the heat and stir in the tarragon and cream. 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. Stir in scallion greens and tarragon and remove from the heat.
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.
Add white wine to the frying pan and cook till reduced slightly, then add beef stock. Stir in scallion greens and tarragon and remove from the heat. Serve steaks with the vermouth sauce and mushrooms. Grilled steak with a Mushroom Tarragon Cream sauce served with my herb-roasted potatoes and a fresh cucumber and tomato salad. I had planned to go out for a long walk after lunch but the weather had other plans.
So that’s going to wrap this up for this exceptional food steak with tarragon mushroom sauce recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
