Tarragon Swiss Steaks Recipes

TARRAGON SWISS STEAKS

Steps:

• Preheat oven to 350ºF.
• Heat oil in a large pan, with a lid, over medium heat.
• Sear steaks for 1 minute on each side.
• Remove me to a plate.
• Add onion to the pan and cook until browned, about 5-7 minutes.
• Stir in the flour and cook for 2-3 minutes, stirring often.
• Add wine, stock, tomato paste, mustard, and tarragon, and stir until smooth.
• Heat to a simmer, and add steaks.
• Cover and braise in the oven for 1-1/2 hours, or until tender.
• Remove steaks to a serving dish, and skim grease from the top of the sauce.
• Season sauce with salt and pepper and serve sauce with the steaks.

OVEN SWISS STEAK

Steps:

• In a large cast-iron or ovenproof skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain, reserving 1/4 cup drippings. Crumble bacon and set aside. , Trim beef; cut into serving-size pieces. Brown on both sides in drippings. Top meat with mushrooms, tomatoes and onion. Sprinkle with tarragon and bacon. Cover and bake at 325°, until meat is tender, 1-1/4 to 1-3/4 hours, basting twice. , Remove meat to a serving platter; keep warm. Combine cornstarch and water until smooth; add to skillet. Bring to a boil; cook and stir until thickened, about 2 minutes. Reduce heat; stir in cream. Simmer, uncovered, until heated through, 3-4 minutes. Return meat to skillet and turn to coat with sauce. If desired, sprinkle with parsley.

STEAK WITH BERNAISE

Steps:

• For the sauce, put the Champagne vinegar, white wine, shallots, 1 tablespoon tarragon leaves, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a small saucepan. Bring to a boil and simmer over medium heat for about 5 minutes, until the mixture is reduced to a few tablespoons. Cool slightly.
• Place the cooled mixture with the egg yolks and 1 teaspoon salt in the jar of a blender and blend for 30 seconds. With blender on, slowly pour the hot butter through the opening in the lid. Add the remaining 2 tablespoons of tarragon leaves and blend only for a second. If the sauce is too thick, add a tablespoon of white wine to thin. Keep at room temperature until serving.
• Season the steaks liberally with salt and coarsely ground black pepper on both sides. Heat a thin layer of olive oil in a large saute pan over high heat until it's almost smoking, then sear the steaks on each side for 1 minute. Lower the heat to low and cook the steaks for about 7 to 10 minutes, turning once, until very rare in the middle. Remove to a plate, cover tightly with aluminum foil and allow to sit for 10 minutes. Serve with the bernaise sauce on the side.
• Note: To make the sauce in advance, prepare an hour before serving and allow it to sit in the blender. Before serving, add 1 tablespoon of the hottest tap water and blend for a few seconds.

TARRAGON STEAK SAUCE

Steps:

• Combine wine, vinegar, and herbs in a double boiler.
• Cook until it is reduced by half.
• Scramble the egg yolks and salt in a blender or food processor (I prefer a blender).
• Add the wine/herb mixture to the eggs in the blender/processor.
• Now melt the butter in a saucepan until it is very hot bubbly.
• Turn on the blender/processor, and pour very hot butter through the cork in the blender lid or through the top of the food processor (you must do this while the machine is blending!) This will cook the egg mixture. Whip until everything is mixed and smooth like a mayonnaise.
• Serve right away, usually on the side for dipping, or you can spoon some on top of the steak.