Fillet Steak with Tarragon

Fillet Steak with Tarragon

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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.
Servings: 6
Calories: 545


  • 1 oz butter
  • 6 open flat mushrooms
  • olive oil for frying
  • 4 shallots diced
  • 3 1/3 floz white wine
  • 1/2 floz 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 fillet steaks each weighing about 5 1/3 oz


  • 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.
  • 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.
  • 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!).
  • Serve the steaks on the cooked mushrooms topped with the sauce.
Calories: 545 kcal
Carbohydrates: 4 g
Protein: 47 g
Fat: 37g
Saturated Fat: 17 g
Trans Fat: 1 g
Cholesterol: 151 mg
Sodium: 184 mg
Potassium: 745 mg
Fiber: 1 g
Sugar: 2 g
Vitamin A: 191 IU
Vitamin C: 2 mg
Calcium: 29 mg
Iron: 4 mg
Cuisine French
Ingredients Beef
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