Tarragon Beef Roll Recipes

ROAST FILLET OF BEEF WITH MUSHROOM-TARRAGON SAUCE

Steps:

• Position rack in center of oven and preheat to 400F degrees.
• Heat oil in large skillet over high heat.
• Pat beef dry.
• Add to skillet and brown on all sides, turning frequently, about 7 minutes.
• Place rack in roasting pan.
• Transfer beef to rack.
• Roast about 25 minutes for rare, or longer, if desired.
• Pour oil from skillet.
• Add butter and melt over medium-low heat.
• Add shallots and saute 1 minute.
• Add mushrooms, tarragon and salt.
• Increase heat to medium, cover and cook until mushrooms release their juices, stirring once or twice, about 6 minutes.
• Add wine and bring to boil.
• Boil uncovered until almost no liquid remains, about 2 minutes.
• Mix in 1 cup stock.
• Stir cornstarch and remaining ¼ cup stock in small bowl.
• Add cornstarch to mushroom sauce and bring to boil; stirring constantly.
• Boil until thickened, about 1 minute.
• Cut beef into ½ inch slices.
• Overlap slices on plates.
• Spoon sauce over and serve.
• This is excellent served with Scalloped Potatoes with Cream and Broccoli with Lemon-Garlic Crumbs (in my recipes).

TARRAGON BEEF STEW WITH VERMOUTH

Steps:

• Melt butter In a large stockpot over medium-high heat. Add the beef stew meat, and fry for 2 to 3 minutes, or until evenly browned on the outside.
• Pour the chicken broth, water, and vermouth into the stock pot. Add the potatoes, carrots, and garlic. Season with tarragon, bay leaf, Worcestershire sauce, sugar, honey, salt and pepper. Bring to a boil, reduce heat, and cover. Cook 2 1/2 hours to blend the flavors.
• Remove cover and continue cooking 20 minutes, or long enough to evaporate enough liquid to reach your desired thickness.

TARRAGON-CRUSTED ROAST BEEF

Steps:

• Heat oven to 450°F. Spray shallow roasting pan with cooking spray; place beef in pan. In small bowl, mix salt, pepper, garlic, dried tarragon and oil. Rub mixture on all sides of beef.
• Bake uncovered 15 minutes. Reduce oven temperature to 350°F. Bake 30 to 40 minutes longer or until of desired doneness. Cover; let stand 15 minutes before slicing. Garnish with tarragon sprigs.

FRENCH BEEF SANDWICH

Steps:

• Preheat the oven to 400 degrees F.
• Place the rolls in the oven to crisp, about 5 minutes.
• Stir the mayonnaise, cornichons, Dijon and tarragon together in a small bowl. Lay out the bread, cut-side up, and spread with the mayonnaise mixture.
• Make sandwiches with the beef, lettuce and tomato.
• For the bouquet garni: Wrap the herbs in cheesecloth and secure with butcher's twine, leaving about 6 inches of excess string. Set aside.
• For the beef bourguignon: Cook the bacon in a large Dutch oven over medium heat until browned but not fully rendered, 5 minutes. Using a slotted spoon, remove the bacon to a paper-towel-lined plate.
• Place the flour in a shallow bowl. Season the beef well with salt and pepper, then toss it in the flour to coat, shaking off the excess flour. Add the oil to the Dutch oven, heat until shimmering, and then brown the beef in batches. Using a slotted spoon, transfer the browned pieces to a large bowl.
• Add the mushrooms to the pan. Season with salt and pepper. Cook until browned, about 4 minutes. If the pan looks dry, add more olive oil. Push the mushrooms to the sides of the pan, add the onions and cook until lightly browned, 6 to 8 minutes. Season again with a pinch of salt and pepper. Add the garlic and cook until fragrant, about 1 minute. Carefully tie the bouquet garni to the handle of the pot and drop the bouquet into the vegetables (or simply toss the whole bouquet into the pot). Add the carrots and tomato paste and cook, stirring, for 2 minutes. Add the red wine, increase the heat, and bring to a boil. Then reduce the heat and simmer for 2 minutes, stirring up the browned bits stuck to the bottom of the pan with a wooden spoon. Add the broth and 1 cup water and return the meat and bacon to the pan. Simmer, covered, for 1 hour.
• Add the pearl onions to the pot and cook, partially covered, until the meat is very tender when pierced with a fork, 1 hour more. Remove the bouquet garni. Season the stew to taste with salt and pepper. Garnish with parsley leaves to serve.

TARRAGON BEEF STEW RECIPE - (4/5)

Steps:

• Heat fat of choice in the bottom of a large cast iron dutch oven over medium-high heat. Work in batches to not over crowd the pan, sear stew meat for five minutes before flipping. Continue browning all sides and set aside on a plate. Once all meat is seared, sauté the onion for ten minutes, until translucent. Return the meat, add broth, bring to a simmer. Reduce heat, cover, and let mixture simmer 60-90 minutes. Add carrots, sweet potatoes, herbs and salt. Stir to combine, cover, and let simmer another 30 minutes. Check seasoning before serving.