pan on the stovetop it’s an opportunity to make
I used a little
wine, cream, dijon, and tarragon.
Sear the steaks without moving on the
first side for 3-4 minutes. Flip and cook
another 3-4 minutes.
I deglaze the pan with a little wine, stirring
to scrape up all the browned bits in the pan
for about 30 seconds.
Next I add a little cream, a dollop of Dijon,
salt, pepper and tarragon. It’s a flavorful
combination that reminds me of my
favorite Bearnaise Sauce. It just takes a
few minutes to make.
Whisk until smooth and thickened
for about 2-3 minutes.
Spoon over the steaks.
I made all four so we had leftover steak. We
sliced them for sandwiches at lunch the next day.
You can also use filet mignon or rib eye.
I think this sauce would be good with
pan grilled pork chops too.
Cooked the way we like them; medium rare.
Make sure to swirl each piece in this
yummy sauce….so good!
add about 1 T of olive oil to coat the bottom of
the pan. Cook the steaks to desired doneness,
3-4 minutes for medium-rare. Do not move the
steaks until it’s time to turn. This creates the sear
and browns the outside. Check for color before
turning, then flip and cook another 3-4 minutes.
Remove to a platter, cover with foil to keep warm
while you make the sauce.
the mustard and simmer for 1-2 minutes. Season
with salt and pepper, then stir in the tarragon.