filet mignon with mushroom and tarragon cream sauce
A decadent mushroom sauce that adds some herby + umami flavor to grilled steak.
So, no – this is not a revelatory recipe. That I admit. Though, how I got to the final dish was pretty stinkin’ cool.
First, we ended up with too many baby bella mushrooms to use within their fresh lifespan. So we went ahead and dried them so we could save for use later. To dry mushrooms you simply clean them, then place them in a strainer (so you have good air flow) for about a week to dry out. That’s it! Then just store them in an air-tight container in the fridge or freezer to keep them lasting longer. Voila. Dried mushrooms, and nothing has gone to waste.
Next in our little timeline here, we decided to grill some filets we got from Avrom Farm. And since I had been craving tarragon (am I the only one this happens to?), I decided I wanted to whip up a sauce with tarragon to top our delicious steaks. Enter Annie remembering there were dried mushrooms in the house before running out to get fresh ones! Score! A mushroom, tarragon sauce it shall be!
Now I needed to rehydrate these little puppies. In order to do so, all you have to do is soak them in water for 15-20 minutes. AND here’s the best part – while they soak, they are making a mushroom stock. Mind. Blown. You. Guys. So here I was with perfectly fab rehydrated mushrooms and a lucky by-product!
So with just a few steps and a desire to prevent wasted food, we ended up with this yummy recipe.
We topped our sliced steak with this sauce and we both absolutely adored the dish. The sauce has a lovely balance between the herby, slightly sweet tarragon and the earthy umami mushrooms. It’s decadent and rich, but isn’t TOO heavy since I used half & half instead of cream. I think this yummy sauce would also be awesome on chicken or grilled pork chops. Get at it y’all!
Mushroom + Tarragon Cream Sauce
- 2 Tbs Butter
- 1 Tbs Flour
- 10 Dried Baby Bella Mushrooms
- 1/2 Cup Mushroom Stock
- 1/4 Cup Half + Half
- 1/2 Tsp Salt
- 1/2 Tsp Dried Tarragon
- 2 Tbs Fresh Parsley for Garnish (optional)
- To rehydrate the mushrooms, just place them in a sauce pan with about 2 cups of water and let sit for 15 minutes.
- Remove the mushrooms from the stock you've just made and set the stock aside.
- Slice the mushrooms and set aside.
- Next, get a sauté pan going over medium heat and add the butter.
- Once the butter is melted, add the flour and whisk constantly to form a roux. Cook this for just a minute.
- Next add the mushrooms and the mushroom stock to the pan slowly, whisking as you add.
- Bring this to a boil, then turn down to a simmer and let it low-bubble away for about 5 minutes.
- Finally, add in the salt and slowly pour in the half and half, mixing well while adding.
- Bring this up to medium heat once again to bring everything to a nice hot temp – about another 3-5 minutes.
- Taste the sauce here and add seasoning if needed and toss in the tarragon.
- If the sauce is thicker than you'd like, add additional mushroom stock, and if it's too thin, continue to simmer until some of the liquid escapes.
- Now just simply top your steak with this delicious sauce and eat up!