Most of the time, we serve our steak with a side of horseradish sauce and nothing else. But, after 8 years of cooking steak, I decided maybe, just maybe, it was time for a change. That, and I had a container of tarragon that I found on sale at the store, and it was approaching tarragon death.
Before we get to the recipe, I'm going to address some possible issues in a list because I'm in a list making mood. :)
- Do not over salt the steak because the sauce will then be salty. Just add a normal amount of salt to the steak.
- Be careful not burn the outside of the steak, just make a dark brown crust. If you do burn the steak a bit, go ahead and make the sauce in a separate pan.
- Feel free to add a little extra cream and beef stock if the flavor is too strong for you.
- Do not salt the sauce until it's done and you've tasted it, just to be safe.
- If you do not have tarragon, or do not like it, add some parsley instead. It will create a different taste, but it will still rock.
In other news, the kiddos are doing great. Mimi loves her new brother more and more each day. She gives him kisses, wants to hold him, runs to him when he cries, and plays with him. One time, while I was doing dishes, Emmett was taking a nap and woke up crying. Before I could wash my hands off, Mimi ran over to him saying, "oh no, baby" and started patting him on the back until he went back to sleep. Considering she's only 2, I was extremely impressed. How cute?! Definitely something I will remember forever.
|Nice crust on them|
|Saute the mushrooms for the sauce|
|They get all nice and brown from the drippings|
Serving Size = 2
- 2 steaks
- 3/4 cup heavy cream
- 1/4 cup broth to deglaze
- 1/2 cup button mushrooms, thinly sliced
- Salt/Pepper to taste
- 1/2 tablespoon unsalted butter
- Lemon juice (1 tablespoon or so)
- Roughly 1 tablespoon chopped fresh tarragon
- Start by cooking the steaks. Salt and pepper them (I add a tiny bit of onion powder as well) and let them come to room temperature. In a large saute pan, over high heat, add 1 tablespoon of oil (I used EVOO). When it starts to smoke, pat the steaks dry, and add them to the pan. Cook for about 3 minutes per side or to desired doneness (you will need to reduce the heat if you want to cook them longer, after searing both sides). Reduce heat to medium, drain off excess oil and add some new oil (EVOO). Saute the mushrooms just for a minute or two, until cooked and browned a bit. Add the broth to deglaze the pan. Reduce a bit and add the tarragon.
- Add the heavy cream and cook for about 5 minutes, until it thickens a bit. Add the lemon juice. Taste and see if it needs salt/pepper.
- Remove from heat and stir in butter. Pour over steaks and serve.
Linking to: Foodtrip Friday