Cuisiner avec Elisabeth Biscarrat - Entrecôte au beurre d'estragon

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Season steak with salt and black pepper on both sides.

Heat olive oil in a skillet over medium-high heat until shimmering.

Add steak to the skillet and cook for 4-5 minutes on each side for medium-rare.

Remove steak from skillet and let rest for 5 minutes.

In the same skillet, add butter and melt over medium heat.

Add minced garlic and shallots, sauté until fragrant, about 2 minutes.

Stir in fresh tarragon, thyme, and parsley, cooking for another minute.

Deglaze the skillet with red wine, scraping up browned bits, and simmer for 2-3 minutes.

Add beef broth and simmer until reduced by half, about 5 minutes.

Stir in heavy cream and mustard, cooking until thickened, about 3-4 minutes.

Adjust seasoning with salt and black pepper to taste.

Slice steak against the grain and serve topped with tarragon sauce.

Cooking Techniques

Spice Level:

Allergens