Tarragon Steak Recipe | Juicy Herb-Infused Steak | Chef Saadat

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Season the beef steak with salt and black pepper on both sides.

Add a little olive oil to the steak.

Heat the skillet until water droplets sizzle on it.

Place the steak in the skillet and cook for about 2 minutes on one side.

Flip the steak and cook for another 2 minutes on the other side for medium-rare.

Remove the steak and let it rest.

In a separate frying pan, melt 2 tablespoons of butter over low heat.

Add 1/4 teaspoon of minced garlic and 1/4 teaspoon of finely chopped shallots, cooking until fragrant.

Add 1/4 teaspoon of red chili powder and 1/4 teaspoon of fresh tarragon, stirring to combine.

Pour in about 1/2 cup of milk and season with 1/4 teaspoon of salt and 1/4 teaspoon of white pepper.

Add a small piece of chicken cube for flavor and mix well until dissolved.

Add a splash of Worcestershire sauce and 4 tablespoons of heavy cream, mixing until combined without boiling.

Slice the rested steak and serve with the sauce and mixed vegetables.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens