TARRAGON STEAK SAUCE
I first made this on the Valentine's Day that my husband proposed to me. After he tasted it I think it sealed the deal! It is very elegant when served with steak, and it can also be used on chicken. Very flavorful and simple!
Provided by IAteMyGluestick
Categories Sauces
Time 25m
Yield 2 cups
Number Of Ingredients 10
Steps:
- Combine wine, vinegar, and herbs in a double boiler.
- Cook until it is reduced by half.
- Scramble the egg yolks and salt in a blender or food processor (I prefer a blender).
- Add the wine/herb mixture to the eggs in the blender/processor.
- Now melt the butter in a saucepan until it is very hot bubbly.
- Turn on the blender/processor, and pour very hot butter through the cork in the blender lid or through the top of the food processor (you must do this while the machine is blending!) This will cook the egg mixture. Whip until everything is mixed and smooth like a mayonnaise.
- Serve right away, usually on the side for dipping, or you can spoon some on top of the steak.
Nutrition Facts : Calories 720, Fat 75.3, SaturatedFat 46, Cholesterol 466.2, Sodium 1086.6, Carbohydrate 3.8, Fiber 0.4, Sugar 0.7, Protein 5.2
BEEF TENDERLOIN WITH MUSTARD-TARRAGON CREAM SAUCE
Serve with quartered red potatoes tossed with olive oil, minced garlic, pepper, and salt, and cooked covered in the microwave for about 15 minutes.
Provided by Lizzie Rodriquez
Categories Steak
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat a large nonstick skillet coated with cooking spray. Sprinkle steaks with 1/4 teaspoon salt and pepper. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Remove from pan; keep warm.
- Add dry white wine, sugar, and Dijon mustard to pan; bring to a boil 1 minute stirring constantly. Remove from heat. Stir in 1/4 teaspoon salt, sour cream, and chopped tarragon. Spoon sauce over warm steaks. Garnish with tarragon sprigs, if desired.
Nutrition Facts : Calories 361.6, Fat 24.5, SaturatedFat 9.8, Cholesterol 102.2, Sodium 681.7, Carbohydrate 2.2, Fiber 0.1, Sugar 1.2, Protein 29.4
BAVETTE STEAK WITH CHIPS, TARRAGON & MUSHROOM SAUCE & WATERCRESS SALAD
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 like Father's Day
Provided by Keith Kendrick
Categories Dinner, Main course, Supper
Time 1h20m
Number Of Ingredients 12
Steps:
- Remove the steak from the fridge at least 1 hr before cooking and let it come to room temperature. The steak should have an even 1cm thickness, so lightly bash any thicker areas with a meat hammer or rolling pin. Scatter the salt over both sides of the steak and set aside.
- To prepare the chips, bring a large pan of water to a simmer and cook them for about 10 mins. Test with a fork after 6 mins - they should be very tender with slightly rough edges. If they're not yet ready, cook for the remaining time and check again. Carefully transfer to a wire rack using a slotted spoon and leave to steam-dry. You want them to be as dry as possible before frying.
- Next, make the sauce. Melt the butter in a small frying pan until foaming, then fry the shallots and garlic until soft, around 5 mins. Add the mushrooms and cook for 1-2 mins more until they release some of their moisture. While the veg is cooking, bring the cream and tarragon stems to a simmer in a small pan. Pour through a sieve into the pan with the mushroom mixture. Stir, then reduce the heat and continue to cook the sauce until slightly thickened and smooth. Remove from the heat and set aside.
- To fry the chips, tip the oil into a deep pan, making sure the pan is no more than two-thirds full, and ideally with a frying basket. Heat the oil to 180C. If you don't have a thermometer, you can check the temperature by dropping in one of the chips - if it sizzles immediately, it's ready. Deep-fry the chips in batches, making sure you don't overcrowd the pan, for 5-6 mins per batch until golden and crisp at the edges. Tip out of the frying basket onto kitchen paper (or remove with a slotted spoon) and leave to drain. Keep warm in a low oven while you cook the steak.
- Heat a heavy-bottomed frying pan over a high heat until smoking hot. Pat the steak dry with kitchen paper (the salt will have drawn out some moisture), then drizzle with the oil. Cook for 3-4 mins on each side for medium-rare, or until cooked to your liking. Transfer to a board or plate and leave to rest - keep warm by covering with foil. Pour any resting juices into the sauce.
- Reheat the sauce, then, using a very sharp knife, carve the steak across the grain into 1-2cm slices (or four equal steaks, if you prefer). Drizzle the sauce over the steak, scatter over the tarragon leaves, and serve with the chips and watercress on the side.
Nutrition Facts : Calories 1066 calories, Fat 66 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 3 grams sugar, Fiber 6 grams fiber, Protein 60 grams protein, Sodium 2.3 milligram of sodium
BEEF TENDERLOIN WITH TARRAGON SAUCE
Steps:
- Preheat the oven to 450 degrees F. and season the meat with salt and pepper. Heat the oil in a large skillet over medium-high heat until almost smoking. Add the roast and cook, turning often, until browned on all sides, 5 to 7 minutes. Transfer the skillet to the oven and roast for 20 to 30 minutes or until a meat thermometer inserted into the center registers 130 degrees F for medium rare. Transfer the roast to a warmed platter and cover loosely with foil. Place the roasting skillet on top of the stove, being careful not to touch the hot handles with bare hands. Add the wine, onion, and dried tarragon and bring to a boil over high heat. Cook rapidly, stirring to pick up any browned bits in the bottom of the skillet (deglaze), until reduced to 1/4 to 1/3 cup. Add the cornichons, cream and any meat juices that have accumulated on the platter. Simmer for 3 minutes. Reduce heat to low and whisk in the butter, mustard, fresh tarragon. Add salt and pepper to taste. Slice beef 1/4 inch thick and serve with sauce hot or room temperature.
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CREAMY TARRAGON SAUCE - SAVOR THE BEST
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4.7/5 (43)Total Time 20 minsCategory SaucesCalories 176 per serving
- In a saucepan set over medium heat, melt 1 tablespoon of the butter and add the garlic. Cook for 30 seconds, do not brown. Add the wine and cook for 30 seconds to burn off the alcohol; then add the chicken broth, bring to a boil and reduce by half.
- Adjust the heat to medium and stir in the cream, honey, lemon juice, salt and pepper. Simmer for 5-8 minutes or until thickened slightly.
- Remove from the heat and stir in the remaining butter and the chopped tarragon. Transfer the sauce to a pitcher or small dish.
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3.3/5 (6)Total Time 15 minsCategory Main
- The craving: Give me lavish protein with a plush, silky sauce. The palate: buttery and herby. The dish: Filet Mignon with Tarragon Butter Sauce (try it with any cut of steak) A compound butter comprises butter and other flavorings to enhance the impact of a dish, thereby posing as a sauce. But unlike sauces made on the spot before serving, a compound butter can be rolled into a log and refrigerated or frozen, then sliced into “pats” to top steaks, etc. at a later time. Tarragon butter is a luscious but simpler version of a béarnaise sauce. The concoction is primarily butter, tarragon, salt and pepper, whereas the classic béarnaise also contains egg yolks, reduced vinegar, shallots and chervil, and is as awkward to make as a hollandaise. Tarragon has only been cultivated for about 600 years, traveling from the Mongols, to Italy, then France and England by the 1500s. Although for centuries the herb was used homeopathically for afflictions such as poor digestion, toothaches and even as a
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