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steak dressing
5 Answers
I'm having a nice sirloin steak 2moro nt - my friend said try tarragon andcaper dressing.
a) How do i make it please?
b) Any other nice dressings or sauces can u advise.
c) My wife only eats chicken as meat, a nice dressing 4 her too.
many thanks
a) How do i make it please?
b) Any other nice dressings or sauces can u advise.
c) My wife only eats chicken as meat, a nice dressing 4 her too.
many thanks
Answers
1 to 5 of 5
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Try this:
Olive oil
Salt and pepper
2 tbsp Tarragon (chopped)
2 tsp Horseradish sauce
1 tbsp Dijon mustard
Juice of half a lemon
200g/7oz Greek yoghurt
2 tbsp Capers
METHOD
1. Rub the beef all over with olive oil and season with salt and pepper.
2. For the sauce, combine the remaining ingredients and season with salt and pepper to taste.
3. Apply to the steak and prepare as usual, reserving some sauce. Remove steak from heat, apply additional sauce (if desired) cover and let steak finish before serving.
This sauce can be used on chicken and or fish as well...
Olive oil
Salt and pepper
2 tbsp Tarragon (chopped)
2 tsp Horseradish sauce
1 tbsp Dijon mustard
Juice of half a lemon
200g/7oz Greek yoghurt
2 tbsp Capers
METHOD
1. Rub the beef all over with olive oil and season with salt and pepper.
2. For the sauce, combine the remaining ingredients and season with salt and pepper to taste.
3. Apply to the steak and prepare as usual, reserving some sauce. Remove steak from heat, apply additional sauce (if desired) cover and let steak finish before serving.
This sauce can be used on chicken and or fish as well...
Tarragon sauce ummmmmmm, I could have it on its own!
This is the recipe I use:
knob of butter in the pan, add one finely chopped shallot and fry gently for one minute. Add a cup of chicken stock and a dash of white wine, reduce by half. add one cup of double cream and dried tarragon according to your taste, delicious!
And as clanad said, it goes great with chicken and fish.
This is the recipe I use:
knob of butter in the pan, add one finely chopped shallot and fry gently for one minute. Add a cup of chicken stock and a dash of white wine, reduce by half. add one cup of double cream and dried tarragon according to your taste, delicious!
And as clanad said, it goes great with chicken and fish.
Tarragon and beef go perfectly.
I use chestnut mushrooms, which I slice and cook until their own juices run. Then I add a good handful of chopped fresh tarragon and a clove of chopped garlic (can be omitted obviously for breath reasons). In itself this can now be used to stuff or paste over a roll of beef, which you will then roast in the oven in the normal way. Or you can use it for a sauce as follows.
Cook it all up for a minute or two until you can smell the wafts from the herbs.
Then I add about a tablespoon of flour until it all thickens,
Then a glass of red wine and double amount of water or equivalent amounts of beef stock and cook until it thickens. If it goes too thick, add more water / stock / wine if you love the flavour of the wine!
Flavour with salt or pepper as you see fit, put on top of your steaks and eat. Totally gorgeous.
I use chestnut mushrooms, which I slice and cook until their own juices run. Then I add a good handful of chopped fresh tarragon and a clove of chopped garlic (can be omitted obviously for breath reasons). In itself this can now be used to stuff or paste over a roll of beef, which you will then roast in the oven in the normal way. Or you can use it for a sauce as follows.
Cook it all up for a minute or two until you can smell the wafts from the herbs.
Then I add about a tablespoon of flour until it all thickens,
Then a glass of red wine and double amount of water or equivalent amounts of beef stock and cook until it thickens. If it goes too thick, add more water / stock / wine if you love the flavour of the wine!
Flavour with salt or pepper as you see fit, put on top of your steaks and eat. Totally gorgeous.
1 to 5 of 5
