Recipe: Yummy Steak with tarragon mushroom sauce

Steak with tarragon mushroom sauce. Heat a large skillet over medium-high heat. Remove steaks from marinade, discarding marinade. Meanwhile while steaks roast, heat olive oil in a large skillet over medium-high heat.

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. Hard sear the steak over high heat (remember to generously salt and lightly pepper the outside of the steak) to get its outsides a bit crunchy. You can cook Steak with tarragon mushroom sauce using 8 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Steak with tarragon mushroom sauce

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

Finish the steaks to desired doneness, plate them, and then pour the mushrooms/tarragon/garlic confit over them. 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.

Steak with tarragon mushroom sauce instructions

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..

Let the sauce bubble for a few minutes until it reaches the desired consistency, then add the mushrooms back in and heat through. Serve with crostini (slices of a French bagette, toasted). New York Steak with Tarragon Mushrooms recipe is a real treat for steak lovers! In other words, this delightful steak is good anytime you want a delicious and special meal. The steaks are marinated overnight in a wonderful savory tarragon sauce.