Pan-fried steak with mushroom and tarragon sauce

Pan-fried steak with mushroom and tarragon sauce

By
From
The Herb & Flower Cookbook
Serves
2
Cooking time
10 mins

Sometimes you want a supper that will fill you up with only minutes of actual cooking. Steak is just that – I like the meat to make only a fast acquaintance with the pan so that it’s all pink and bloody in the middle, but you can of course cook it however you prefer. The sauce is rich and creamy, the piquancy of the tarragon complements the machismo of the meat, and, best of all, it is ready in moments.

Ingredients

Quantity Ingredient
50g butter
50g mushrooms, diced thinly
1 tablespoon tarragon, chopped
salt
black pepper
1 tablespoon flour
250ml milk
2 x 500g rump steaks

Method

  1. Melt the butter in a saucepan and add the mushrooms and tarragon with some seasoning. Let the mushrooms sweat slowly for 4–5 minutes until soft and golden, then add the flour and stir everything together until well combined.
  2. Gradually add the milk, stirring continuously, only allowing the sauce to slowly come to the boil once all the milk has been incorporated.
  3. Meanwhile, heat a heavy-bottomed frying pan until very hot. Fry the steaks in the dry hot pan until done to your liking: allow 1 ½–2 minutes on each side for rare, 3 minutes on each side for medium, and about 4 minutes on each side for well done. Plate the steaks, pour the sauce over the top and serve with green beans, salad or a portion of chunky chips.

Substitute the tarragon with...

  • Borage, chives or parsley.
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