Steak with Tarragon Sauce is a restaurant-quality dish that you can easily make at home. This recipe features a perfectly seared steak topped with a creamy, aromatic tarragon sauce. Whether for a special occasion or a weeknight treat, this dish pairs well with a variety of side dishes and wines.
Why You’ll Love this Recipe:
Steak is a classic favorite, but when paired with a velvety tarragon sauce, it reaches a whole new level of indulgence. Whether you’re cooking for a special occasion or just treating yourself to a gourmet meal at home, this Steak with Tarragon Sauce recipe will impress. The creamy, aromatic sauce complements the rich, juicy steak, creating a perfect balance of flavors.
Ingredients You’ll Need:
Simple ingredients come together to create this elegant dish. Here’s what you’ll need:
| Ingredient | Quantity |
|---|---|
| Ribeye or filet mignon | 2 steaks (8 oz each) |
| Salt | 1 tsp |
| Black pepper | ½ tsp |
| Olive oil | 1 tbsp |
| Unsalted butter | 2 tbsp |
| Shallots (finely chopped) | 1 small |
| Garlic (minced) | 2 cloves |
| Fresh tarragon (chopped) | 2 tbsp |
| Heavy cream | ½ cup |
| Dijon mustard | 1 tsp |
| Beef broth | ½ cup |
| White wine (optional) | ¼ cup |
How to Make Steak with Tarragon Sauce:
This recipe is simple yet delivers restaurant-quality results. Follow these steps for a perfectly cooked steak with a luscious tarragon sauce.
1. Prepare the Steaks
Start by bringing the steaks to room temperature. Pat them dry with a paper towel, then season generously with salt and black pepper.
2. Sear the Steaks
Heat a large skillet over medium-high heat. Add the olive oil and let it shimmer. Place the steaks in the pan and sear for about 3-4 minutes per side for medium-rare, or longer if you prefer a different doneness.
Tip: Use a meat thermometer to check doneness—125°F for rare, 135°F for medium-rare, and 145°F for medium.
Once cooked to your liking, remove the steaks from the pan and let them rest on a plate, tented with foil.
3. Make the Tarragon Sauce
In the same skillet, melt the butter over medium heat. Add the shallots and garlic, sautéing until fragrant and softened, about 2 minutes.
Deglaze the pan with white wine (if using) or a bit of beef broth, scraping up the flavorful bits from the bottom.
Stir in the Dijon mustard and beef broth, allowing it to simmer for 3-4 minutes.
Lower the heat and add the heavy cream, stirring continuously. Once the sauce thickens, add the fresh tarragon and cook for another minute.
4. Serve and Enjoy
Place the rested steaks on serving plates and generously spoon the tarragon sauce over them. Pair with your favorite side dishes for a complete meal.
What to Serve with Steak and Tarragon Sauce:
Complement this dish with sides that enhance its flavors:
- Roasted Potatoes: Crispy on the outside, fluffy inside.
- Grilled Asparagus: Adds a fresh, slightly smoky taste.
- Garlic Mashed Potatoes: A creamy, comforting side.
- Crusty Bread: Perfect for soaking up the sauce.
Nutrition Facts (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | 620 |
| Protein | 42g |
| Fat | 46g |
| Carbohydrates | 5g |
| Sugar | 2g |
| Sodium | 620mg |
Pro Tips for the Best Steak with Tarragon Sauce
- Choose the right steak: Ribeye, filet mignon, or strip steak work best for this recipe.
- Let the steak rest: Resting the steak for 5-10 minutes before slicing helps retain juices.
- Use fresh tarragon: Fresh herbs enhance the flavor significantly compared to dried.
- Adjust sauce consistency: If the sauce is too thick, add a splash of broth or cream.
Can You Make Tarragon Sauce Ahead of Time?
Yes! You can prepare the sauce in advance and store it in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, stirring occasionally.
FAQs About Steak with Tarragon Sauce
Can I Use Dried Tarragon Instead of Fresh?
Yes, but fresh tarragon has a more delicate and aromatic flavor. If using dried tarragon, reduce the amount to 1 teaspoon since dried herbs have a more concentrated taste.
What’s the Best Way to Store Leftovers?
If you have leftovers, store the steak and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in a pan over low heat to preserve texture and flavor.
Can I Make This Recipe Dairy-Free?
Yes! Substitute the heavy cream with coconut cream or a dairy-free alternative like cashew cream. Use olive oil instead of butter for a fully dairy-free version.
What If I Don’t Have White Wine?
No problem! Simply replace the white wine with additional beef broth or a splash of apple cider vinegar for a bit of acidity.
Can I Cook the Steak in the Oven?
Yes, after searing the steak in a skillet, transfer it to a preheated oven at 400°F for a few minutes until it reaches your preferred doneness. This is especially useful for thicker cuts like filet mignon.
How Do I Make the Sauce Thicker?
If you prefer a thicker sauce, let it simmer for an extra minute or two, or whisk in a small amount of cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp water).
Serving Suggestions for a Restaurant-Quality Meal:
Perfect Wine Pairings:
Pairing the right wine with steak enhances the dining experience. Here are some great choices:
- Cabernet Sauvignon: A full-bodied red wine that complements the richness of the steak.
- Merlot: A softer, fruitier option that balances the creamy sauce.
- Chardonnay: If you prefer white wine, opt for a lightly oaked Chardonnay to match the tarragon sauce.
Side Dish Ideas:
This steak pairs wonderfully with a variety of sides. Consider these options:
- Parmesan Roasted Broccoli: A crispy, cheesy side that adds texture.
- Wild Rice Pilaf: Brings an earthy depth to the dish.
- Creamed Spinach: A rich and creamy vegetable complement.
- Honey Glazed Carrots: Adds a touch of sweetness to balance the flavors.
How to Store and Reheat Your Steak with Tarragon Sauce:
Refrigeration:
Store leftover steak in an airtight container in the refrigerator for up to 3 days. Keep the sauce in a separate container to prevent the steak from becoming soggy.
Freezing:
If you want to freeze your steak, wrap it tightly in plastic wrap and place it in a freezer-safe bag. It will keep well for up to 2 months. The sauce can be frozen separately in an airtight container.
Reheating Tips:
- Stovetop: Warm the steak over low heat in a pan with a little butter. Heat the sauce separately in another pan, stirring occasionally.
- Oven: Preheat the oven to 275°F and place the steak on a baking sheet covered with foil. Heat for 10-15 minutes.
- Microwave (for sauce only): Reheat the sauce in short intervals, stirring in between to prevent separation.
More Recipe Suggestions:
Tenderloin with Easy Bearnaise Sauce
Steak in Creamy Cajun Shrimp Sauce (Surf and Turf)
Steak & Shrimp Stir-Fried Noodles
Steak with Tarragon Sauce
Equipment
- Large Skillet optional
- Large Cast Iron Grill Pan optional
Ingredients
For the Steak
- 2 ribeye or filet mignon steaks 8 oz each
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp olive oil
- 2 tbsp unsalted butter
For the Tarragon Sauce
- 1 small shallot finely chopped
- 2 cloves garlic minced
- 2 tbsp fresh tarragon chopped
- ½ cup heavy cream
- 1 tsp Dijon mustard
- ½ cup beef broth
- ¼ cup white wine optional
Instructions
Prepare the Steaks:
- Bring the steaks to room temperature, pat dry, and season with salt and pepper.
Sear the Steaks:
- Heat a skillet with olive oil over medium-high heat. Sear the steaks for 3-4 minutes per side for medium-rare. Remove from the pan and let them rest.
Make the Tarragon Sauce:
- In the same pan, melt butter and sauté shallots and garlic until fragrant. Deglaze with white wine or beef broth, then stir in Dijon mustard and heavy cream. Let the sauce simmer until thickened, then add fresh tarragon.
Serve and Enjoy:
- Spoon the tarragon sauce over the steaks and serve with your favorite sides.
Notes:
- Use a meat thermometer for accuracy: 125°F for rare, 135°F for medium-rare, 145°F for medium.
- Let the steak rest for 5-10 minutes before slicing to retain juices.
- If the sauce is too thick, add a splash of broth or cream to adjust the consistency.
- For a dairy-free version, replace heavy cream with coconut cream and butter with olive oil.
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