Name: Fillet Steak with Tarragon
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: Serves 6
Cuisine: French
Ingredients: 50 ml double cream; olive oil for frying; sea salt; 4 shallots, diced; 100 ml white wine; 25 g butter; a bunch of French tarragon, chopped; 6 open flat mushrooms; 6 x 150 g fillet steaks; 1 clove of garlic, crushed, peeled and chopped; freshly ground black pepper; 1 tbsp grainy mustard (such as Meaux)

Preparation info

Serves
6

Difficulty
Medium
Ready in
20 min

Appears in

The French Kitchen

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.

Ingredients

For the filling

25 g butter
6 open flat mushrooms
olive oil for frying

Method

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