Fillet Steak with Tarragon

Preparation info
  • Serves


    • Difficulty


    • Ready in

      20 min

Appears in
The French Kitchen: A Cookbook

By Joanne Harris and Fran Warde

Published 2002

  • About

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.


For the filling

  • 25 g butter
  • 6 open flat mushrooms
  • olive oil for frying


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 throug