Fillet Steak with Tarragon

Preparation info

  • Serves


    • Difficulty


    • Ready in

      20 min

Appears in

The French Kitchen: A Cookbook

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.


For the filling

  • 25 g butter
  • 6 open flat mushrooms
  • olive oil for frying
  • 4 shallots, diced
  • 100 ml white wine
  • 50 ml 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 x 150 g fillet steaks


    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 ½ minutes each side for rare, 2 ½ 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.