Monday, August 4, 2014

grilled sirloin steak with a creamy mushroom tarragon sauce.. plus a bonus chicken recipe..


my mom's friend marlys took a french cooking class, i think it was french and i think marlys took it but either way someone took a class and told my mom a recipe {i could be totally wrong on how the recipe came to be and in my moms possession.. it's been known to happen.. a lot!} but anyway my mom would make this chicken dish and i am pretty darn sure the credit goes to marlys.. imho this is the best chicken dish ever, ever.. nothing can compare.. so with that being said, your probably wondering why i have never shared it with you before if it's so amazing and to which my reply would be, no fricken clue.. shaking my head not sure at all, it is my all time favorite chicken dish..i apologize for this oversight.. the dish i am speaking of is chicken covered in an amazing tarragon mushroom cream sauce.. pretty much like the sauce i am sharing today.. when i saw this recipe here memories of the chicken dish my mom would make came flooding back and then i thought why in the world did we never try that amazing mushroom sauce on steak before.. i needed to rectify that error like pronto.. the steak is grilled to perfection then topped with earthy mushrooms.. what could be better..



there truly is nothing better than sautéed mushrooms.. they are my favorite.. 


 then when you add cream to mushrooms.. umm hello.. that's genius..
 

grilled sirloin steak with a creamy mushroom tarragon sauce

prep time: 15 minutes
cook time: 30 minutes
servings: 2

ingredients:

2 8 oz. top sirloin steaks {rib eyes would be amazing also}
salt and pepper
1 tblsp. butter
1.5 cups sliced mushrooms
1 clove garlic, minced
1/2 cup white wine {or chicken broth}
1/4 cup whipping cream
1 tblsp. dried tarragon

directions:

remove steaks from fridge 30 minutes before cooking.. allow them to reach room temperature.. salt and pepper steaks.. in a medium sauté pan over medium heat melt butter.. once frothy but before brown add garlic and mushrooms.. add salt and cook until all the moisture is gone and the mushrooms start to turn brown about 5 minutes.. add wine/chicken broth and cook another 3-5 minutes making sure to scrap up any brown bits left by cooking the mushrooms.. add whipping cream, tarragon, salt and pepper and mix well.. turn heat to simmer.. meanwhile pre heat your grill to medium/high heat.. when ready cook steaks to your desired "doneness".. we like medium rare so the total cooking time should be around 8-10 minutes. your looking for an internal temperature of 135... once the steaks are done remove from grill and allow to sit 5 minutes before serving.. you want the juices to distribute back into the meat.. pour mushroom cream sauce of each steak and serve.. i served it with stuffed artichokes {recipe coming soon} it was so good.. now if you can't wait for me post the chicken recipe.. here it is with no pictures just a little bonus..


chicken in a creamy tarragon mushroom sauce

prep time: 10 minutes
cooking time: 30 minutes
servings: 2

ingredients:

2 boneless skinless chicken breasts, pounded thin
1 tblsp. butter
1.5 cups sliced mushrooms
1 clove garlic, minced
1/2 cup white wine {or chicken broth}
1/4 cup whipping cream
1 tblsp. dried tarragon
2 slices of sourdough bread
2 slices of swiss cheese

directions:

in a medium sauté over medium heat pan melt butter.. once frothy but before brown add chicken and cook on each side for  about 5-6 minutes or until slightly brown and cooked all the way through... it should have an internal temperature of 165.. remove from pan and set aside on a plate.. add a little more butter and melt and add garlic and mushrooms.. add salt and cook until all the moisture is gone and the mushrooms start to turn brown about 5 minutes.. add wine/chicken broth and cook another 3-5 minutes making sure to scrap up any brown bits left by cooking the chicken and mushrooms.. add whipping cream, tarragon, salt and pepper.. combine well.. and reduce heat to simmer.. pre heat oven to broil.. take sourdough bread and place on a baking sheet add a chicken breast on each slice of bread.. add a slice of swiss cheese on top of each chicken breast.. broil for just a minute or until the cheese starts to be melty and get a little brown.. do not over cook it under the broiler.. remove from broiler when done..meanwhile add any juice that has accumulated on the plate that chicken was resting on to the cream sauce and combine.. place a chicken breast on your plate and spoon sauce over chicken.. it is out of the this world!! my mom always served with stuffed zucchini.. *sigh* memories..

enjoy and get cook'n!!

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