Hey everyone, it is me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, steak with tarragon mushroom sauce. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Steak with tarragon mushroom sauce is one of the most popular of recent trending foods on earth. It is appreciated by millions every day. It is simple, it is fast, it tastes delicious. Steak with tarragon mushroom sauce is something that I have loved my entire life. They are fine and they look wonderful.
Meanwhile while steaks roast, heat olive oil in a large skillet over medium-high heat. Stir in scallion greens and tarragon and remove from the heat. Separate the mushroom stems from caps.
To get started with this particular recipe, we must first prepare a few ingredients. You can have 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:
- Make ready Steak of your choice (I used flank, but rib or sirloin work too)
- Take white or brown mushrooms
- Get shallot, finely chopped
- Make ready garlic, finely chopped
- Prepare brandy
- Prepare beef stock
- Make ready fresh tarragon, chopped
- Take heavy cream
Steak Au Poivre with Mushroom and Tarragon Sauce. Add garlic and cook for one minute, then add tarragon and flour and stir together. Add milk, whisking constantly to avoid lumps, and stir until thickened. Add garlic and both creams, mix a little water with cornflour, add to sauce stir until mixture boils and thickens, turn down 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 pepper, tarragon and juice stir to combine, keep sauce warm on a low heat, on the stove, stirring occasionally to prevent a skin forming over the top. 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. Let the sauce bubble for a few minutes until it reaches the desired consistency, then add the mushrooms back in and heat through.
So that’s going to wrap it up with this special food steak with tarragon mushroom sauce recipe. Thanks so much for your time. I’m sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
