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Fillet Steak with Tarragon

This simple but effective way of preparing steaks dates back to the seventeenth century. Use lots of fresh tarragon for a sharp and delicious contrast with the creamy sauce. Try to buy French tarragon: it has a fine, aniseed-like flavour.

ingredients

serves 6
25 g butter
6 open flat mushrooms
olive oil for frying
4 shallots, diced
100 ml white wine
50 ml double cream
1 tbsp grainy mustard (such as Meaux)
1 clove of garlic, crushed, peeled and chopped
a bunch of French tarragon, chopped
sea salt
freshly ground black pepper
6 x 150 g fillet steaks

method

1. Melt the butter in a frying pan over a medium heat and cook the mushrooms on both sides until golden. Reduce the heat and keep warm until needed.

2. Heat a little olive oil in a saucepan over a medium heat and fry the shallots until soft and golden. Add the wine and simmer for 3 minutes, then reduce the heat and add the cream, mustard, garlic, tarragon and seasoning, and gently warm through. Do not allow to boil.

3. Heat a drizzle of olive oil in a large frying pan over a high heat and fry the steaks: 1 1/2 minutes each side for rare, 2 1/2 minutes each side for medium and 3 minutes each side for well done (if you must!).

4. Serve the steaks on the cooked mushrooms topped with the sauce.

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