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.
Complete the bistro menu with a simple arugula salad and a batch of Oven Fries.
Just discovered this recipe and it was wonderful. I may use a little less salt next time but it was quick, easy and delicious. Thank you!
So good. Agree with pretty much everything other reviewers said. 7 minutes in the oven were enough for medium rare steak, so add another minute if that’s just a little too pink for you. The sauce takes this dish over the top, even without the terragon - I was tempted to lick my plate. Good enough for guests, but two flank steaks won’t fit on one 12 inch skillet, so you may need to improvise.
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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