Hey everyone, it’s John, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, steak with tarragon mushroom sauce. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
Steak with tarragon mushroom sauce is one of the most well liked of current trending meals on earth. It is simple, it’s quick, it tastes yummy. It is appreciated by millions daily. They’re fine and they look fantastic. Steak with tarragon mushroom sauce is something which I’ve loved my whole life.
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 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 it.
The ingredients needed to make Steak with tarragon mushroom sauce:
- Prepare Steak of your choice (I used flank, but rib or sirloin work too)
- Prepare 500 g white or brown mushrooms
- Get 1 shallot, finely chopped
- Make ready 2 cloves garlic, finely chopped
- Prepare 1/2 cup brandy
- Get 1/2 cup beef stock
- Make ready 2 tbsp fresh tarragon, chopped
- Make ready 1/4 cup heavy cream
Stir in scallion greens and tarragon and remove from the heat. 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. The sky became dark, the thunder began to roll and the clouds opened up with a strong downpour.
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.
Hard sear the steak over high heat (remember to generously salt and lightly pepper the outside of the steak) to get its outsides a bit crunchy. Finish the steaks to desired doneness, plate them, and then pour the mushrooms/tarragon/garlic confit over them. 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.
So that is going to wrap this up with this exceptional food steak with tarragon mushroom sauce recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
