Easiest Way to Prepare Perfect Steak with tarragon mushroom sauce

Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, steak with tarragon mushroom sauce. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Steak with tarragon mushroom sauce is one of the most popular of recent trending meals in the world. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions every day. Steak with tarragon mushroom sauce is something that I have loved my whole life. They’re fine and they look wonderful.

Separate the mushroom stems from caps. Remove tarragon leaves from stems; discard the stems. Season the steak with salt and pepper on both sides. Take the pan off the heat and stir in the tarragon and cream.

To begin with this 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:

1. Make ready Steak of your choice (I used flank, but rib or sirloin work too)
2. Prepare 500 g white or brown mushrooms
3. Make ready 1 shallot, finely chopped
4. Make ready 2 cloves garlic, finely chopped
5. Prepare 1/2 cup brandy
6. Prepare 1/2 cup beef stock
7. Take 2 tbsp fresh tarragon, chopped
8. Get 1/4 cup heavy cream

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. Meanwhile while steaks roast, heat olive oil in a large skillet over medium-high heat.

Steps to make Steak with tarragon mushroom sauce:

1. 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.
2. 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.
3. 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.
4. 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.

Finally, add the tarragon and stir well. 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. 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.

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