FRENCH CHICKEN TARRAGON
Tarragon doesn't get enough love. Most people know it only in its dried form, and administered with a heavy hand. But a few sprigs of fresh tarragon can be lovely. It's a traditional component of the mixture called fines herbes, contributing sweetness and an almost anise-like flavor. It happily finds its way into salads, vinaigrettes, and homemade mayonnaise, and it is often the herb of choice for chicken or fish. Tarragon is especially well suited for these braised chicken thighs, complementing the white wine and crème fraîche.
Provided by David Tanis
Categories Dinner Chicken Tarragon Lemon Shallot Braise Wheat/Gluten-Free
Yield 6 servings
Number Of Ingredients 10
Steps:
- Season the chicken generously with salt and pepper. Let stand for 30 minutes to 1 hour at room temperature.
- Heat the oven to 400°F. Put an enameled cast-iron Dutch oven over medium heat. Add the butter and shallots and cook, stirring, until softened and lightly browned, about 5 minutes. Add the garlic and chopped tarragon and cook for 1 minute (be careful not to let the garlic brown). Arrange the chicken thighs in the pot in one layer, add the broth and wine, and bring to a simmer.
- Put the lid on and place the pot on the middle shelf of the oven. Bake for 15 minutes, then lower the heat to 350°F and continue baking for 45 minutes, or until the thighs are tender. Put the thighs on a platter, cover loosely, and keep warm.
- Strain the pan juices through a fine sieve into a saucepan and spoon off any rising fat. Place the pan over medium-high heat, add the crème fraîche and lemon zest, and simmer until the sauce is slightly thickened, about 5 minutes. Taste and adjust the seasoning.
- Spoon the sauce over the chicken, garnish with tarragon leaves, and serve.
FRENCH TARRAGON STEAK RUB
Make and share this French Tarragon Steak Rub recipe from Food.com.
Provided by Theresa Thunderbird
Categories Meat
Time 10m
Yield 1/3 cup
Number Of Ingredients 5
Steps:
- In a cup, stir together all ingredients.
- Rub full amount all over steaks before grilling.
- Makes about 1/3 cup.
FILET MIGNON WITH TARRAGON BUTTER
In this recipe video, I make a Filet Mignon, which is one of my favorite cuts of steak. Filet is the most tender cut, but some complain that it lacks the flavor of some of the other cuts. I actually agree with that...but frankly don't think it's a problem at all, because there are ways to boost the flavor of the more tender cuts...and to help with the tenderness of the more flavorful cuts. For this Filet recipe, we're going to use a compound butter made with tarragon to boost of the flavor and make this steak packed with flavor. Tarragon is the main herb in a Béarnaise sauce, and goes really well with steak. However, you can use this same technique with just about any herb. If you want to see the full write up and ingredient list, head over to the recipe page, linked below, and I hope you enjoy this steak as much as I do.
Provided by Dave Beaulieu
Categories Main
Time 40m
Number Of Ingredients 1
Steps:
- There's come controversy whether the Filet Mignon is the "king of steaks" or not. It's certainly among the priciest cuts, and the most tender, but critics says that with that tender texture, comes a loss of flavor. I say I understand both points of view; I'd also say that having to choose a favorite cut, is like asking a mom to choose a favorite child....so, why not love them all. When I do cook filet mignon, one of techniques I like to employ, is the use of a compound (or Maitre'd) butter. In this version, I use some tarragon to create a tarragon compound butter, and smother it over the steak after it's cooked. Tarragon is the primary herb in a béarnaise sauce, and goes magnificently with steaks. Hope you enjoy it as much as I do!! RECIPE FOR FILET MIGNON WITH TARRAGON BUTTER Ingredients for Filet with Tarragon butter (for 2) 2 8oz to 10oz Filet Mignon steaks 3 tablespoons butter; at room temperature 1 tablespoon finely chopped fresh tarragon Salt & pepper Recipe Overview and Keys to Success To make the best filet mignon with tarragon butter, just make sure to do the following: Cooking the steak is easily the most important part of this recipe. I urge you to check out my Five Rules for the Perfect Steak and How to Pan Roast Steaks (of course you can do this on the grill as well). Make sure you season the filet well; use a very hot pan (or grill) to get a good sear, and watch the doneness For the tarragon butter, I think you need to use fresh tarragon. The texture and flavor of dried just isn't the same, and the compound butter really needs fresh Making Filet Mignon with Tarragon Butter You should make the tarragon butter (up to a day in advance) first Allow the butter to come up to room temperature in a small bowl Finely chop about a tablespoon worth off fresh tarragon - you don't need to be exact with the measurements Combine the chopped tarragon and the butter together and mix until incorporated If you're using immediately, you can simply leave out. If you're making it in advance you can wrap and refrigerate for up to a day, or freeze for a couple weeks; once done we cook the steak Pre-heat your oven to 425 degrees Season your steaks with salt and pepper, and allow them to come up to room temperature prior to cooking Heat a heavy bottomed pan over the burner until it is slightly smoking; or get your grill super hot Coat the steaks in oil (I use olive oil), and lay them in the hot pan; you should hear a very loud sizzle. If you don't, remove the filets and allow the pan to get hotter Allow the steaks to sear on that side without touching them for 3 - 5 minutes; depending on the thickness of the steak with the thicker filets going longer Turn the steaks over, and allow them to sear on the other side (again, no touching) for another 2 - 4 minutes; again depending on the thickness Move the whole pan (filet's and all) into your hot oven, and cook for another 2 - 4 minutes or until the steak are at the desired doneness sFor an average size filet mignon (2 - 3 inches thick) the minimum times will get you to about med-rare As the butter melts and the tarragon gets exposed to the heat from the steak you'll get that beautiful aroma wafting up. You can use this same technique with just about any herb you'd like. Serve it up with your favorite sides, and you're good to go. Leave me a comment and let me know how it goes.
STEAK FILLET WITH TARRAGON CREAM BRANDY SAUCE
I bought some thick steak fillets the other night and was going to serve them with a peppered sauce and creamed spinach. I still made the creamed spinach as we have not had it in a while and I knew my hubby would like it as it is a favorite of his. I noticed I had some tarragon to use up and new I would not be making anything to use it in over the next few days, so I came up with this sauce, to utilize it. The sauce turned out surprisingly well and we both enjoyed it very much, instead of cooking the onions I was using up in the sauce. I sliced 2 onions thinly and fried them separately and placed them on top of the steak.
Provided by The Flying Chef
Categories Steak
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Add sliced onion to a small pan with a little olive oil and cook until onion is soft and browned, can either be kept warm on stove or reheated in a microwave later.
- Sauce.
- Add brandy, beef stock and mustard to a pan bring to the boil, whisk to blend mustard.
- Add garlic and both creams, mix a little water with cornflour, add to sauce stir until mixture boils and thickens, turn down heat.
- Add pepper, tarragon and juice stir to combine, keep sauce warm on a low heat, on the stove, stirring occasionally to prevent a skin forming over the top.
- Steaks.
- Season steaks on both sides with salt and pepper, BBQ, Grill or pan fry until browned and cooked as desired.
- I like mine medium rare so when I have thick steaks like these, I sear each side for 2 minutes and then place in the oven for 15 minutes at 180°C.
- To Serve: Top each steak with some onion, pour sauce over and serve with whatever veg and starch you want. I served mine with creamed spinach.
FRENCH RUB
A delightful mix of herbs and seasonings to deliciously enhance the flavor of beef. Give steaks and roasts a special touch with this easy French Rub recipe.
Yield Yields 3 tablespoons, ideal for 2 pounds Certified Angus Beef® brand product
Number Of Ingredients 5
Steps:
- Combine all ingredients and rub on selected Certified Angus Beef® brand cut just before grilling or cooking.
WHAT TO SEASON STEAK WITH? 15 BEST STEAK SEASONINGS
Steps:
- Get yourself a good quality steak.
- Add a spice from this article list.
- Cook the steak and enjoy the excellent flavor of the spices!
BEURRE A LA BéARNAISE RECIPE
Yeah - you got us... this is just a fancy way of saying "Compound butter that tastes like Béarnaise sauce". It's something that is easier to make than Béarnaise sauce, and you would use it in places where Béarnaise can sometimes seem 'too heavy'. This is a compound butter that we love to put on top of a steak or other grilled meats, rub it under the skin of a chicken or turkey you are about to roast, put it on grilled bread, roasted veggies... Ingredients: 80g shallot ¼ cup (60 mL) white wine 1½ Tbsp (22 mL) white wine vinegar ¼ cup (60 mL) fresh tarragon - 2 Tbsp (30 mL) dry tarragon 1 Tbsp (15 mL) dry chevril ½ lb (250g) butter at room temp 1 Tbsp (15 mL) chopped fresh parsley Salt & pepper to taste Method: Mince the shallots and place in a saucier with the wine, vinegar, and tarragon. If you can't find fresh chevril, throw the dried chevril in as well. Gently cook and stir until all of the liquid has evaporated. Transfer to a bowl and allow to cool to room temp. Add butter to bowl and whip. Add parsley, slat and pepper and continue to whip. Roll in parchment paper into a log and refrigerate until hard. Will keep wrapped in the fridge for 2 weeks, or 2 months in the freezer.
Provided by Le Gourmet TV
Categories food, recipe, cooking
Yield 10
Number Of Ingredients 8
Steps:
- Mince the shallots and place in a saucier with the wine, vinegar, and tarragon.
- If you can't find fresh chevril, throw the dried chevril in as well.
- Gently cook and stir until all of the liquid has evaporated.
- Transfer to a bowl and allow to cool to room temp.
- Add butter to bowl and whip.
- Add parsley, slat and pepper and continue to whip.
- Roll in parchment paper into a log and refrigerate until hard.
- Will keep wrapped in the fridge for 2 weeks, or 2 months in the freezer.
Nutrition Facts :
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