Tuck into this juicy steak with its savory red-wine-and-shallot pan sauce, and you’ll feel like you’re dining in a Parisian bistro.
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Complete the bistro menu with a simple arugula salad and a batch of Oven Fries.
Hadn't had steak in ages and this was so good! I did find it a bit salty...not sure if it was the recipe or my own liberal hand, but I added some heavy cream at the end to try to balance it out. I didn't have fresh tarragon so used 1/2 tsp of dried and added it at the same time as the broth and thyme. Excellent!
Definitely enjoyed the process. We used a flat iron steak because it was cheaper, but when it was done, it sliced easily, we didnt need a knife to cut it at the table. It was that tender.So the sauce took a little longer than I had thought it would, but its worth it to reduce the sauce to a thicker creaminess. What flavor! I didnt use much tarragon as I am not a huge fan and we did olive oil vs corn oil.Sides: chive mashed potatoes and steamed asparagusProbably going to become another regular. All in all it was around $13.00 for the meal (as I already had wine, Dijon mustard and the spices)For how easy and relatively inexpensive, this is probably a meal to entertain with as the plating is pretty
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