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Hello everybody, it’s me, Dave, welcome to our recipe page. Today, I’m gonna show you how 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.
This steak is perfect for a romantic dinner. 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. Add salt and pepper to taste.
Steak with tarragon mushroom sauce is one of the most popular of current trending foods on earth. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. Steak with tarragon mushroom sauce is something which I’ve loved my whole life. They are nice and they look fantastic.
To get started with this particular recipe, we have to first prepare a few components. You can have 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)
- Take 500 g white or brown mushrooms
- Make ready 1 shallot, finely chopped
- Take 2 cloves garlic, finely chopped
- Prepare 1/2 cup brandy
- Make ready 1/2 cup beef stock
- Get 2 tbsp fresh tarragon, chopped
- Get 1/4 cup heavy cream
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. 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.
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.
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. The sky became dark, the thunder began to roll and the clouds opened up with a strong downpour. The steaks are marinated overnight in a wonderful savory tarragon sauce.
So that’s going to wrap it up for this exceptional food steak with tarragon mushroom sauce recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
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