This is how preparing recipe Steak with tarragon mushroom sauce with 8 ingredients and 4 stages of easy cooking, which is most delicious.
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Hi mother, now you get make recipe Steak with tarragon mushroom sauce with 8 ingredients and 4 steps. Next this is how to cook, please carefully carefully.
In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 8 ingredients and 4 stages of easy cooking Steak with tarragon mushroom sauce.
Ingredients all Steak with tarragon mushroom sauce
Prepare : Steak of your choice (I used flank, but rib or sirloin work too).
Needed 500 g : white or brown mushrooms.
Prepare 1 : shallot, finely chopped.
Prepare 2 cloves : garlic, finely chopped.
Prepare 1/2 cup : brandy.
Prepare 1/2 cup : beef stock.
Needed 2 tbsp : fresh tarragon, chopped.
Needed 1/4 cup : heavy cream.
If all composition Steak with tarragon mushroom sauce it’s ready, We’re going into the cooking stage. Below is how to serving with easy.
Stages Cooking 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..
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