Steak With Herby Cream Sauce Recipes

TUNA STEAKS WITH GARLIC-HERB CREAM SAUCE

Steps:

• Heat a nonstick skillet over medium heat. Melt butter in the hot skillet. Season tuna steaks with salt and pepper and place in the skillet. Cook for 3 to 4 minutes per side. Remove to a serving plate and keep warm.
• Add half-and-half and spreadable cheese to the same skillet and stir until incorporated. Add lemon juice. Set 2 tablespoons of the sauce aside. Add spinach to the remaining sauce in the skillet and cook until wilted, 1 to 2 minutes.
• Divide spinach between 2 plates and place tuna steaks on top. Serve reserved sauce over the steaks.

STEAK WITH HERBY CREAM SAUCE

Steps:

• Cook the asparagus in a large pan of simmering, salted water for 5-6 minutes or until tender. Drain well, stir in the butter and keep warm.
• Heat 2 tbsp oil in a pan and gently cook the shallots until translucent. Add the garlic, cook for one minute then add the wine.
• Reduce for 2 minutes, and then stir in the mustard, cream, and tarragon. Season with salt and pepper and set aside.
• Heat the remaining oil in a wide pan. Cook the steaks for 2 - 4 minutes each side, depending on how you like your steaks cooked.
• Serve the steaks on a bed of asparagus with the sauce poured over.

BEEF STROGANOFF WITH HERBY PASTA

Steps:

• Freeze the beef for 45 mins before you begin, slice as thinly as you can, then season.
• In a large, non-stick frying pan, melt half the butter with half the oil. Increase the heat, then quickly sear the beef in batches until browned on both sides. Remove the meat and set aside. Repeat with the mushrooms, then set aside with the beef. Boil the pasta.
• Add the remaining butter and oil to the pan and soften the shallots for a few mins. Stir in the flour for 1 min, then gradually stir in the stock. Bubble for 5 mins until thickened, then stir in the mustard, purée, crème fraîche and seasoning. Bubble for 1 min more, then return the beef and mushrooms to the pan.
• Drain the pasta, toss with half the parsley, season, then serve with the creamy stroganoff, sprinkled with the remaining parsley.