Tarragon Mushroom Steak

    (26)
    30 minutes

    This steak is perfect for a romantic dinner. The beef is cooked simply but served with a sophisticated mushroom, garlic and tarragon white wine sauce.


    13 people made this

    Ingredients
    Serves: 2 

    • 60g shiitake mushrooms
    • small handful fresh tarragon
    • 1 (350g) steak, such as eye fillet
    • salt and black pepper to taste
    • oil for frying
    • 1 clove garlic, peeled
    • 1/2 onion shallot, sliced
    • 75ml white wine
    • 75ml beef stock
    • 60g butter, cubed

    Directions
    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Separate the mushroom stems from caps. Chop mushroom caps into thirds.
    2. Remove tarragon leaves from stems; discard the stems.
    3. Season the steak with salt and pepper on both sides.
    4. Heat a heavy frying pan over high heat. Once very hot (a drop of water should immediately sizzle and evaporate when flicked onto the pan's surface), add a generous drizzle of oil. Add the steak and cook for 4 minutes, turning once.
    5. Remove the steak from the pan and set aside. Tent with foil to keep warm. Discard the oil remaining in the pan.
    6. Reduce the heat and add the garlic, shallot and mushrooms to the frying pan. Cook till softened, stirring frequently to prevent burning.
    7. Add white wine to the frying pan and cook till reduced slightly, then add beef stock. Reduce heat to low and begin adding butter, one piece at a time. Stir well between each addition. Finally, add the tarragon and stir well.
    8. Serve the mushroom sauce over the steak.

    Watch a video of it being made…

    Tarragon Mushroom Steak
    Tarragon Mushroom Steak

    Recently Viewed

    Reviews and Ratings
    Global Ratings:
    (26)

    Reviews in English (14)

    by
    1

    this was delish! i used strip steak because that's what i had, and also belle mushrooms because i like them better than shiitake. the one thing very incorrect about the recipe is the cook time/temp of the steak; 140° is too well done, i cooked mine to 125° and was perfect medium after resting.  -  04 Feb 2019  (Review from Allrecipes USA and Canada)

    by
    0

    I use beef tenderloin....delicioso  -  06 Apr 2019  (Review from Allrecipes USA and Canada)

    by
    0

    This was a great recipe. My husband loved it. Will definitely make it again!  -  14 Mar 2019  (Review from Allrecipes USA and Canada)