Tarragon Mushroom Steak Sauce Recipes

SAUTEED MUSHROOMS WITH TARRAGON CREAM SAUCE

Steps:

• First wipe the button mushrooms clean with a damp paper towel. Slice the morels in half first and check for bugs that might have crawled inside. If using fresh morels, wash them first; if dried you may reconsititue them by soaking them in warm water for 30 minutes.
• Melt 4 tablespoons of the butter in a pan and saute the button mushrooms over medium-high heat for about 5 minutes or until done. Set these aside.
• Now melt the remaining 2 tablespoons of butter in the same pan and saute the shallots over medium-high heat for about 4 minutes. Add the sliced morels and sauted for a minute more.
• Reduce the heat slightly and deglaze the pan with the wine. Stir in the stock and cream. Add the tarragon and season to taste with salt and pepper.
• Let the sauce bubble for a few minutes until it reaches the desired consistency, then add the mushrooms back in and heat through.
• Serve with crostini (slices of a French bagette, toasted).

TARRAGON STEAK SAUCE

Steps:

• Combine wine, vinegar, and herbs in a double boiler.
• Cook until it is reduced by half.
• Scramble the egg yolks and salt in a blender or food processor (I prefer a blender).
• Add the wine/herb mixture to the eggs in the blender/processor.
• Now melt the butter in a saucepan until it is very hot bubbly.
• Turn on the blender/processor, and pour very hot butter through the cork in the blender lid or through the top of the food processor (you must do this while the machine is blending!) This will cook the egg mixture. Whip until everything is mixed and smooth like a mayonnaise.
• Serve right away, usually on the side for dipping, or you can spoon some on top of the steak.

MUSHROOM SAUCE FOR STEAK

Steps:

• Heat a large skillet over medium heat. Pour olive oil into the pan. When hot, add mushrooms and onion into the pan; saute until soft, 5 to 7 minutes. Add butter, steak sauce, and Worcestershire; cook until butter melts, about 2 minutes.
• Reduce heat to low and simmer, uncovered, until everything is really soft, 15 to 20 minutes. Season with salt and pepper. Serve immediately over any type of steak.

STEAK WITH A MUSHROOM GUINNESS AND TARRAGON SAUCE

Steps:

• Put a nice dollop of olive oil in a pan and fry leek and mushrooms until the leek is caramelised.
• Add stock, Guinness, tomato paste, tarragon and corn flour to the pan and stir to combine all of the ingredients. Ensure that the corn flour is added while the sauce is still relatively cool. Otherwise you'll get a lumpy sauce. Bring to a heat where the sauce is simmering. Reduce sauce until you have the consistency of a gravy. Stir regularly. Takes around 30 minutes.
• Around 15 minutes into reducing your sauce, depending on how you like you steaks, put the steaks into a pan and cook to your liking. I usually put olive oil in a pan and bring to a high heat, lightly salt the steak and then add to the pan to get a nice sear on it then immediately reduce the heat. Then Cook on the one side without turning until juices rise on top then turn up the heat and flip the steak to give a nice sear on the other side for around 20 - 30 seconds. I then put the steaks aside to rest.
• once sauce has a nice consistency of gravy I put the steak on the plate and put the mushroom sauce over the top. Enjoy.

MUSHROOM STEAK SAUCE

Steps:

• Melt butter in a skillet over medium heat. Add onion and cook until it begins to soften and turn clear, about 4 minutes. Add mushrooms and salt; stir well and cook until mushrooms begin to release their liquid, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
• Combine beef stock, wine, and Worcestershire sauce in a small measuring cup. Pour into the skillet and stir in thyme sprigs and pepper; bring to a boil.
• Reduce heat and simmer, uncovered, until liquid has reduced and sauce is slightly thickened, about 15 minutes. Adjust salt and pepper if necessary.