Steak with Tarragon Sauce
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.
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.
Tried this recipe?Let us know how it was!