Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, steak with tarragon mushroom sauce. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
Free UK Delivery on Eligible Orders Add the onion and garlic and fry until soft. Add the wine and reduce by half. Drizzle the sauce over the steak, scatter over the tarragon leaves, and serve with the chips and watercress on the side. The quick mushroom sauce is rich and indulgent; it also works well tossed through cooked pasta or pearled spelt.
Steak with tarragon mushroom sauce is one of the most favored of current trending meals on earth. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. Steak with tarragon mushroom sauce is something which I’ve loved my whole life. They’re nice and they look wonderful.
To begin with this recipe, we must first 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:
- Prepare 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
- Prepare 2 cloves garlic, finely chopped
- Get 1/2 cup brandy
- Make ready 1/2 cup beef stock
- Prepare 2 tbsp fresh tarragon, chopped
- Get 1/4 cup heavy cream
Add salt and pepper to taste. The beef is cooked simply but served with a sophisticated mushroom, garlic and tarragon white wine sauce. 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.
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.
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. Heat a frying pan until hot. Steak with Tarragon & Mushroom Sauce. Add an extra depth of flavour with this creamy mushroom sauce.
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