↞ recipe box start page
Category: Beef Steaks
Prep Time: Cook Time: Total Time:
4 (6-oz.) beef top sirloin steaks (1 inch thick)
1/4 cup extra-virgin olive oil
2 tablespoons lemon juice
2 tablespoons chopped fresh tarragon, divided
2 medium garlic cloves
1/2 teaspoon Dijon mustard
1/2 teaspoon coarse salt, divided
1/2 teaspoon pepper, divided
6 oz. sliced assorted mushrooms (such as shiitake with stems removed, oyster, chanterelle, crimini and/or button)
1 tablespoon unsalted butter
1. Place steaks in resealable plastic bag. Blend oil, lemon juice, 1 tablespoon of the tarragon, garlic and mustard in blender until smooth. Pour half of the vinaigrette over steaks; cover and refrigerate 4 to 8 hours, turning occasionally. Reserve remaining vinaigrette.
2. Heat grill. Remove steaks from marinade; discard marinade. Sprinkle steaks with 1/4 teaspoon each of the salt and pepper. Grill, covered, over medium heat or coals 8 to 10 minutes for medium-rare, turning once.
3. Meanwhile, cook mushrooms in butter in large nonstick skillet over medium heat 4 to 5 minutes or until tender, stirring occasionally. Sprinkle with remaining 1/4 teaspoon each salt and pepper. Add reserved vinaigrette; bring to a boil. Pour over steaks. Sprinkle with remaining 1 tablespoon tarragon.
4 servings
view more member recipes
Steak and Mushrooms with Lemon-Tarragon Vinaigrette
view my recipes
print
save
Category: Beef Steaks
Prep Time: Cook Time: Total Time:
4 (6-oz.) beef top sirloin steaks (1 inch thick)
1/4 cup extra-virgin olive oil
2 tablespoons lemon juice
2 tablespoons chopped fresh tarragon, divided
2 medium garlic cloves
1/2 teaspoon Dijon mustard
1/2 teaspoon coarse salt, divided
1/2 teaspoon pepper, divided
6 oz. sliced assorted mushrooms (such as shiitake with stems removed, oyster, chanterelle, crimini and/or button)
1 tablespoon unsalted butter
1. Place steaks in resealable plastic bag. Blend oil, lemon juice, 1 tablespoon of the tarragon, garlic and mustard in blender until smooth. Pour half of the vinaigrette over steaks; cover and refrigerate 4 to 8 hours, turning occasionally. Reserve remaining vinaigrette.
2. Heat grill. Remove steaks from marinade; discard marinade. Sprinkle steaks with 1/4 teaspoon each of the salt and pepper. Grill, covered, over medium heat or coals 8 to 10 minutes for medium-rare, turning once.
3. Meanwhile, cook mushrooms in butter in large nonstick skillet over medium heat 4 to 5 minutes or until tender, stirring occasionally. Sprinkle with remaining 1/4 teaspoon each salt and pepper. Add reserved vinaigrette; bring to a boil. Pour over steaks. Sprinkle with remaining 1 tablespoon tarragon.
4 servings
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Asparagus With Tarragon Mustard Vinaigrette
by ICOOK2
2 dozen jumbo green asparagus spears 1/2 cup Tarragon Mustard Vinaigrette (recipe follows) Select a large saucepan wide enough to hold all the asparagus horizontally. Fill it with water, salt
by ICOOK2
2 dozen jumbo green asparagus spears 1/2 cup Tarragon Mustard Vinaigrette (recipe follows) Select a large saucepan wide enough to hold all the asparagus horizontally. Fill it with water, salt
Asparagus In Warm Tarragon Vinaigrette With Pecans And Bacon
by sgre52160
1 tbsp olive oil Cooking spray 1 tbsp minced fresh garlic 1 1/2 pounds asparagus (sliced 1 1/2 inch) 2 tbsp balsamic vinegar 2 tsp sugar 1 1/2 tsp minced fresh tarragon 3/4 tsp salt 1/8 tsp fr
by sgre52160
1 tbsp olive oil Cooking spray 1 tbsp minced fresh garlic 1 1/2 pounds asparagus (sliced 1 1/2 inch) 2 tbsp balsamic vinegar 2 tsp sugar 1 1/2 tsp minced fresh tarragon 3/4 tsp salt 1/8 tsp fr
Tarragon Chavrie Chicken With Mushrooms
by buckyt
4 chicken breasts, boneless, skinless salt and pepper 2 T. oil 1 T. butter 2 c. shitake mushrooms, sliced 3 oz. shallots, minced 1 c. white wine 2 t. Dijon mustard 2 T. tarragon, chopped 1 5.
by buckyt
4 chicken breasts, boneless, skinless salt and pepper 2 T. oil 1 T. butter 2 c. shitake mushrooms, sliced 3 oz. shallots, minced 1 c. white wine 2 t. Dijon mustard 2 T. tarragon, chopped 1 5.
Sauteed Chicken With Sherry, Mushrooms, And Tarragon
by sgre52160
4 to 6 chicken half breasts, or 1 1/2 to 2 pounds boneless chicken breast pieces, or 1 (3 to 3 1/2-pound) frying/broiler chicken, cut into serving pieces, or 3 to 3 1/2pounds Pick-of-the-Chick, or 3
by sgre52160
4 to 6 chicken half breasts, or 1 1/2 to 2 pounds boneless chicken breast pieces, or 1 (3 to 3 1/2-pound) frying/broiler chicken, cut into serving pieces, or 3 to 3 1/2pounds Pick-of-the-Chick, or 3
Carrots With Wild Rice, Mushrooms And Tarragon
by sgre52160
1/4 lb carrots, peeled, quartered 1/2 lb mushrooms, quartered 5 cups water, boil with a pinch of Salt and pepper, to taste Salt and pepper, to taste Add carrots to boiling water and boil for 5 m
by sgre52160
1/4 lb carrots, peeled, quartered 1/2 lb mushrooms, quartered 5 cups water, boil with a pinch of Salt and pepper, to taste Salt and pepper, to taste Add carrots to boiling water and boil for 5 m
view more member recipes
related CDKitchen recipes
Peppery Steak With Bearnaise Sauce
Baked Fish With Mushrooms
Baked Lemon Chicken With Light Mushroom Sauce
Caprese Salad With Lemon Vinaigrette
Tarragon Cod With Vegetables
Prosciutto-Stuffed Mushrooms
Slow Cooked T-Bone Steak
Southwestern Vinaigrette
Antipasto Stuffed Strawberries
Baked Lemon-Butter Salmon