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).

Steak with Tarragon Sauce: A Flavorful Recipe for Any Occasion

Description

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.

Ingredients

Scale

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.

Prep Time: 10
Cook Time: 15
Category: Main Course
Method: Stovetop
Cuisine: French-inspired

Nutrition

Serving Size: 1 steak with sauce
Calories: 620
Sugar: 2g
Sodium: 620mg
Fat: 46g
Saturated Fat: 18g
Unsaturated Fat: 26g
Trans Fat: 0g
Carbohydrates: 5g
Fiber: 0g
Protein: 42g
Cholesterol: 140mg

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