Prep 20 mins
Cook 20 mins
Simple and delicious.
- 1 lb flank steak
- 1⁄2 cup dry red wine
- 1⁄2 lb mushroom
- 1 bunch green onion (6-8)
- 4 tablespoons butter
- 2 cloves garlic, minced
- 2 tablespoons flour
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄4 cup beef broth
- 1 teaspoon tarragon
- Cut the steak into strips (about 2" x 1/4").
- Place beef in bowl and add wine.
- Let marinate while you prepare vegetables.
- Slice mushrooms.
- Cut green onions into 1" lenghths.
- In large skillet, melt 2 tbsp butter until hot.
- Add garlic, mushrooms and green onions and stir fry until limp.
- 5 min.
- Scoop vegetables out and place juices in bowl and set aside.
- Place the flour, salt and pepper in a bag.
- Place beef in it (reserving the marinade).
- Wipe the skillet dry.
- Add remaining butter and melt.
- Add beef and brown.
- Add vegetables and any liquid, marinade, the broth and tarragon.
- Bring to a boil and simmer until sauce thickens.
This is a quick, easily prepared and excellent recipe. I bought a fresh bottle of dried tarragon just to make this and perhaps the problem was the strength of the herb, but we found it overpowering. I think that toning down the tarragon to about 1/2 tsp. would allow the flavors of the other well chosen ingredients to be noticed more easily and still retain the distictive flavor of this herb.
This is a simple and easy way to prepare beef in red wine. I used gluten free fine rice flour and gluten free beef broth instead of the wheat/gluten based products. The use of tarragon added a nice French flare to the meal. One thing that concerned me was that the flavour of the wine may not be strong enough considering the length on time the beef was marinating but I found it just right and not over powering. A tasty meal for a working week and comes together quickly for a classy meal. Next time I use this recipe, I am going to try preparing the marinade before I go to work so the beef in marinating for a few hours. Thank you for posting this recipe Stephanie C. A yummy dish and liked by my family!!!
Simple and delicious definitely describe this dish! It was incredibly easy to put together and make (on a weeknight, no less), and the taste was spectacular (DH and I both loved it)! I rarely pair tarragon with beef (only with my bearnaise butter on steaks), but it really enhances the flavor of beef, and I'll use it more often. I made the recipe exactly as stated, and the only changes I'd consider would be to add more mushrooms (but I love 'em), and more wine and beef broth, so that there's more sopping sauce! All you need for a spectacular yet easy weeknight supper is this dish, some good red wine, crusty bread, and a salad, and you're all set! This would be a wonderful meal for company, too - thanks, Stephanie C., for a delicious recipe I'll make often!