Hello, I’m Joana. Today, I will show you a way to prepare steak with tarragon mushroom sauce recipe. Never skip today’s recipe. This is a easy recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Steak with tarragon mushroom sauce Recipe
Steak with tarragon mushroom sauce is one of the most popular of recent trending meals on earth. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions every day. Steak with tarragon mushroom sauce is something which I’ve loved my entire life. They are fine and they look fantastic.
To begin 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 cook it.
The ingredients needed to make Steak with tarragon mushroom sauce:
- Take Steak of your choice (I used flank, but rib or sirloin work too)
- Take white or brown mushrooms
- Make ready shallot, finely chopped
- Prepare garlic, finely chopped
- Prepare
- Take beef stock
- Prepare fresh tarragon, chopped
- Get heavy cream
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 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.
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