Steak with tarragon mushroom sauce. Let the alcohol boil off, then add the beef stock. Take the pan off the heat and stir in the tarragon and cream. Add salt and pepper to taste.
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.
Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, steak with tarragon mushroom sauce. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Let the alcohol boil off, then add the beef stock. Take the pan off the heat and stir in the tarragon and cream. Add salt and pepper to taste.
Steak with tarragon mushroom sauce is one of the most favored of recent trending meals on earth. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look fantastic. Steak with tarragon mushroom sauce is something that I have loved my entire life.
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 cook that.
The ingredients needed to make Steak with tarragon mushroom sauce:
- {Take of Steak of your choice (I used flank, but rib or sirloin work too).
- {Take 500 g of white or brown mushrooms.
- {Make ready 1 of shallot, finely chopped.
- {Make ready 2 cloves of garlic, finely chopped.
- {Make ready 1/2 cup of brandy.
- {Make ready 1/2 cup of beef stock.
- {Make ready 2 tbsp of fresh tarragon, chopped.
- {Prepare 1/4 cup of heavy cream.
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. Spoon mushrooms sauce over the top.
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 am in love with heavy, ingredient-rich steak sauces. 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. Add wine and bring to boil. Meanwhile while steaks roast, heat olive oil in a large skillet over medium-high heat.
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