Steak with tarragon and mushroom sauce

Reinvent your favourite steak with this luscious tarragon and mushroom sauce recipe. From Annabel Karmel, this extra creamy sauce is really easy to make.

Annabel's Family Cookbook
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A quick-and-easy sauce that turns a simple steak into something very special.

Makes 4 portions
Prep time: 10 min
Cook time: 12 min
Total time: 22 min


4 thick sirloin or fillet steaks
3 tbsp olive oil
1 small onion, chopped
1 garlic clove, crushed
150ml (5fl oz) wine
100ml (3½fl oz) double cream
150g (5 oz) brown mushrooms, sliced
a few drops Worcestershire sauce
1 tbsp chopped fresh tarragon
salt and black pepper


1. Take the steaks out of the fridge for 10 minutes before cooking. Season and rub with 2 tablespoons of olive oil. Heat a frying pan until hot. Fry the steaks for 4 minutes on each side until medium pink. Set aside on a plate to rest.

2.Heat the remaining olive oil in the pan. Add the onion and garlic and fry until soft. Add the wine and reduce by half. Add the cream and mushrooms. Stir for 3 minutes then add the Worcestershire sauce and tarragon and season. Serve the sauce with the rested steaks.

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