Step-by-Step Guide to Make Speedy Steak with tarragon mushroom sauce

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, steak with tarragon mushroom sauce. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

#Hamidadehlvi #SteakRecipe #GrilledChicken Delicious simple and tasty Home made Easy Tarragon Steak with Tarragon Mushroom Sauce - Grilled Chicken Recipe by. Reinvent your favourite steak with this luscious tarragon and mushroom sauce recipe. Make our budget-friendly steak supper even better with a tarragon and mushroom sauce. Serve it with homemade chips for a cosy night in with the family, or for a special occasion Drizzle the sauce over the steak, scatter over the tarragon leaves, and serve with the chips and watercress on the side.

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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 cook it.

The ingredients needed to make Steak with tarragon mushroom sauce:

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

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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.

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