Tarragon Mushroom Steak Sauce Food

SAUTEED MUSHROOMS WITH TARRAGON CREAM SAUCE

Steps:

• First wipe the button mushrooms clean with a damp paper towel. Slice the morels in half first and check for bugs that might have crawled inside. If using fresh morels, wash them first; if dried you may reconsititue them by soaking them in warm water for 30 minutes.
• Melt 4 tablespoons of the butter in a pan and saute the button mushrooms over medium-high heat for about 5 minutes or until done. Set these aside.
• Now melt the remaining 2 tablespoons of butter in the same pan and saute the shallots over medium-high heat for about 4 minutes. Add the sliced morels and sauted for a minute more.
• Reduce the heat slightly and deglaze the pan with the wine. Stir in the stock and cream. Add the tarragon and season to taste with salt and pepper.
• Let the sauce bubble for a few minutes until it reaches the desired consistency, then add the mushrooms back in and heat through.
• Serve with crostini (slices of a French bagette, toasted).

TARRAGON STEAK SAUCE

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.

FILET MIGNON STEAKS WITH TARRAGON MUSHROOMS

Steps:

• Preheat oven to 425 degrees F.
• Heat canola oil in a medium heavy oven-proof skillet. Meanwhile, sprinkle steaks with kosher salt and pepper. When oil shimmers, add steaks, and cook until the bottom is deeply browned, about 5 minutes. Turn steaks over, insert remote oven-proof inta-read thermometer into the center of one steak (if using) and transfer the skillet to the oven. Roast until the steaks are 130 degrees F for medium-rare 8 to 11 minutes. Transfer steaks to a plate and tent with foil to keep warm.
• Place skillet over medium- high heat. Use caution the handle will be hot!! Add shallot and thyme to the skillet, and cook, stirring until the shallot is browned, about 30 seconds. Add vermouth and let simmer until almost reduced by one half. Stir the cornstarch into the broth and add to the skillet. Bring to a simmer, stirring. Cook until slightly thickened and reduced to about ½ cup. Remove from the heat.
• Meanwhile while steaks roast, heat olive oil in a large skillet over medium-high heat. Add scallion whites, mushrooms and salt, and cook, stirring occasionally until the mushrooms are browning and the juices evaporate, 6 to 8 minutes. Stir in scallion greens and tarragon and remove from the heat.
• Serve steaks with the vermouth sauce and mushrooms.

STEAK WITH A MUSHROOM GUINNESS AND TARRAGON SAUCE

Steps:

• Put a nice dollop of olive oil in a pan and fry leek and mushrooms until the leek is caramelised.
• Add stock, Guinness, tomato paste, tarragon and corn flour to the pan and stir to combine all of the ingredients. Ensure that the corn flour is added while the sauce is still relatively cool. Otherwise you'll get a lumpy sauce. Bring to a heat where the sauce is simmering. Reduce sauce until you have the consistency of a gravy. Stir regularly. Takes around 30 minutes.
• Around 15 minutes into reducing your sauce, depending on how you like you steaks, put the steaks into a pan and cook to your liking. I usually put olive oil in a pan and bring to a high heat, lightly salt the steak and then add to the pan to get a nice sear on it then immediately reduce the heat. Then Cook on the one side without turning until juices rise on top then turn up the heat and flip the steak to give a nice sear on the other side for around 20 - 30 seconds. I then put the steaks aside to rest.
• once sauce has a nice consistency of gravy I put the steak on the plate and put the mushroom sauce over the top. Enjoy.

MUSHROOM AND WINE STEAK SAUCE

Steps:

• Melt butter in a saucepan.
• Add mushrooms, onion and garlic.
• Saute until golden, about 5 minutes.
• Stir in broth, tomato paste and black pepper.
• Bring to the boiling point.
• Reduce heat and simmer, covered, for 10 minutes.
• Blend cornstarch with water.
• Mix some of the hot mushroom sauce into cornstarch mixture and return to saucepan.
• Cook and stir until clear and thickened.
• Stir in wine and cook until hot.
• Serve over steak, hamburgers or other meat.

BAVETTE STEAK WITH CHIPS, TARRAGON & MUSHROOM SAUCE & WATERCRESS SALAD

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.

ROAST FILLET OF BEEF WITH MUSHROOM-TARRAGON SAUCE

Steps:

• Position rack in center of oven and preheat to 400F degrees.
• Heat oil in large skillet over high heat.
• Pat beef dry.
• Add to skillet and brown on all sides, turning frequently, about 7 minutes.
• Place rack in roasting pan.
• Transfer beef to rack.
• Roast about 25 minutes for rare, or longer, if desired.
• Pour oil from skillet.
• Add butter and melt over medium-low heat.
• Add shallots and saute 1 minute.
• Add mushrooms, tarragon and salt.
• Increase heat to medium, cover and cook until mushrooms release their juices, stirring once or twice, about 6 minutes.
• Add wine and bring to boil.
• Boil uncovered until almost no liquid remains, about 2 minutes.
• Mix in 1 cup stock.
• Stir cornstarch and remaining ¼ cup stock in small bowl.
• Add cornstarch to mushroom sauce and bring to boil; stirring constantly.
• Boil until thickened, about 1 minute.
• Cut beef into ½ inch slices.
• Overlap slices on plates.
• Spoon sauce over and serve.
• This is excellent served with Scalloped Potatoes with Cream and Broccoli with Lemon-Garlic Crumbs (in my recipes).

TARRAGON MUSHROOM STEAK SAUCE

Steps:

• In one pan, saute chopped portobello mushrooms in butter until done. In second pan, add chopped shallots to melted butter and cook until softened/browned. Add cognac/port, mustard, and beef broth. Stir. Add tarragon or rosemary and simmer until reduced to sauce consistency. Add portobello mushrooms any time during simmering. You can add cold butter just before serving to give it a sheen. Strain before putting on steaks.