In this video I demonstrate how to sear and braise a steak along with Cipollini onions. I then create a pan sauce for it with tarragon and red wine.
The recipe for this dish is located below the following links.
(The links that precede the recipe are videos related to my “Pan Sauces that Pop” video series, a link to my book, “Mastering French Courses”, and a short cooking demonstration that I did for the York Daily Record).
“Pan Sauces that Pop” with French Chef Brent Home Page:
Intro to “Pan Sauces that Pop” with French Chef Brent:
Related “Pan Sauces that Pop” Shorts:
Demi Glace:
Fumet:
Chicken Pan Sauce with Bourbon:
Chicken Pan Sauce with Cream:
Cod and Shellfish with Pan Salsa:
Pork Chop Pan Sauce with Apple Brandy:
Filet Mignon Pan Sauce with Blue Cheese:
Related “Pan Sauces that Pop” videos with full demos and recipes:
Demi Glace:
Fumet:
Chicken Pan Sauce with Bourbon:
Chicken Pan Sauce with Cream:
Cod and Shellfish with Pan Salsa:
Pork Chop Pan Sauce with Apple Brandy:
Filet Mignon Pan Sauce with Blue Cheese:
“Mastering French Courses” guidebook and recipe book:
Link to my cooking demonstration with the York Daily Record:
Steak Tarragon
Yield: 4 guests.
Time Taken to Prepare:
about 10 minutes (well done steaks may take longer).
Equipment:
tongs
spatula
2 twelve inch pans (2 steaks each)
strainer (to strain out oil before deglazing the pan)
whisk
Ingredients:
2 oz Olive oil
4-10 ounce NY steaks (seasoned with salt and pepper)
2 oz red wine
10oz demi glace, heated
about 7-8 oz raw Cipollini onions, (25-30 onions), peeled
about 0.10oz finely chopped tarragon
salt and pepper to taste
roasted yams
whole tarragon and tomato slice garnish
Step by step:
1. On medium-high heat the olive oil until very hot, but not quite smoking.
2. Carefully place steaks the in the pan away from you and add the onions.
3. Turn the heat down to medium and sear the meat on both sides and move around the onions so they also brown.
4. Strain the oil, and place the onions on top of the steaks.
5. Place the steaks topped with the onions in a 375 degree oven to cook until the steaks have reached the desired doneness. (Soft is rare, some firmness is medium, and completely firm is well done.)
6. When the steaks are done, remove everything them from the pan.
7. Add the red wine to the pan and bring to a boil.
8. Add the demi glace to the pan and bring it to a boil.
9. Add the chopped tarragon and whisk the ingredients together until your sauce is caramel-colored and creamy in consistency.
10. Place the steaks and onions back in the pan and flip them over in the sauce to coat both sides.
Plating:
1. Stack your yams near the middle of the plates.
2. Pour a little sauce in front of the yams.
3. Place each steak so that it is leaning on the yams and over the sauce.
4. Place the onions on the steak,
5. Ladle more sauce on the steak.
6. Garnish with the tomato slice and tarragon leaf.