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Before you jump to Steak with tarragon mushroom sauce recipe, you may want to read this short interesting healthy tips about The Basics of Being Healthy.
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We hope you got benefit from reading it, now let's go back to steak with tarragon mushroom sauce recipe. To make steak with tarragon mushroom sauce you need 8 ingredients and 4 steps. Here is how you do that.
The ingredients needed to cook Steak with tarragon mushroom sauce:
- Take of Steak of your choice (I used flank, but rib or sirloin work too).
- You need 500 g of white or brown mushrooms.
- Take 1 of shallot, finely chopped.
- Prepare 2 cloves of garlic, finely chopped.
- Provide 1/2 cup of brandy.
- You need 1/2 cup of beef stock.
- Prepare 2 tbsp of fresh tarragon, chopped.
- Provide 1/4 cup of heavy cream.
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..
Stir in scallion greens and tarragon and remove from the heat. Chuck your mushrooms in the pan and stir. John Torode shared his tips on This Morning (Image: Getty) Meanwhile, make the sauce - place a pan over a medium heat. Add the brandy to deglaze the pan, add the mushrooms then stir the cream and. Separate the mushroom stems from caps.
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