Creamy T-bone Steak with Mushroom and Tarragon

Name: Creamy T-bone Steak with Mushroom and Tarragon
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 180g steak; 10g Green onions; 20g Tricholoma; 5g Tarragon; 50g cream; 1g salt; 20ml olive oil; 1g Chicken Essence; 2g garlic

by Youkang Beef

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

My best friend returned to China after studying in France for many years. In a straightforward phrase, she has become a "turtle". At the same time, this "turtle" finally turned the spare tire into a normal position. Congratulations on Double Happiness, inviting us to open meat-Mushroom Tarragon Butter Steak. This foodie has been eaten in French restaurants and found that it is delicious. In order to ask for advice, you can wait until the chef gets off work. It can be seen that the love for food is tireless. In addition, I have to admire the keen search and scanning ability of this product. I chose "Youkang Beef" from Yangyang Beef.com when I returned to China. When I asked why I chose this, the answer was condensed to only 3 words: because it is good. (Instantly fossilized)
Baijiang is one of the five big mother sauces of Western food, with a thick and layered taste. My girlfriend has cooked cream stews, hot brown sandwiches and other dishes to perfection. Cooking a white sauce looks as simple as making a tomato scrambled egg. After eating this mushroom-tarragon cream-flavored steak, I will have this idea: so delicious, so simple! I have learnt it!
Fortunately, this world is inclusive, and creativity can always find its own stage of development. Mushroom and tarragon cream-flavored steak draws on the white sauce and blends the flavors of Chinese food. It has the delicate and rich flavor of cream and the aggressive sweetness of tarragon, plus the tenderness of the steak. When you dine at the table, you will receive it. Praise fell down.
Recipe sharing, everyone is happy

Ingredients

180g Steak
10g Green Onions
20g Tricholoma
5g Tarragon
50g Cream
1g Salt
20ml Olive Oil
1g Chicken Essence
2g Garlic

Creamy T-bone Steak with Mushroom and Tarragon

1. Defrost the steak and marinate with pepper and salt for 5 minutes. Heat the pan on high heat and place the beef into the frying pan. Steaks of 2 cm thick can reach 7 maturity in about 3 minutes on one side, press with a fork, Microsoft will do it, and serve as a plate for later use (if it is firm, it will be fully cooked, with no flavor)

Creamy T-bone Steak with Mushroom and Tarragon recipe

2. Heat olive oil in a pan, add mushrooms and stir fry

3. Stir-fry the mushrooms until tender, add minced garlic and chopped leeks, and continue to fry. When the aroma of garlic and leeks is obvious, add chicken broth to stew. (No chicken soup, use chicken essence and water instead)
After the soup is boiled, add 35% cream until the sauce becomes milky white, add chopped tarragon and cook until the soup thickens

4. Mushroom tarragon cream sauce out of the pan, pour it on the steak, and start eating

Tips:
1. Tarragon has the same taste as fennel, which can be substituted
2. Mushrooms can be dry or wet.
3. 35% cream is thicker. Don't use 10% cream because the sauce will be too thin.
4. Chinese-style chicken stock is fine, if you don't have it, you can also use thick soup or some chicken essence.
5. When frying the steak, it should not be too long, it can be out of the pan after 2 minutes on high heat.