2 Reviews

The marinade for the steak was flavorful but not overpowering - the only I would recommend is to add some salt. The tarragon sauce was out of this world! I only made half, which was way more than plenty. It went together very quickly, although I don't know that I made it correctly. I assume the butter was to be at room temperature. In any event, once I read the directions, I realized that but didn't have time to wait, so I melted it slowly in a saucepan, adding the garlic, scallions, herbs, etc. I removed it from the heat, let it cool down a bit, then added the sour cream. I then transferred it to a serving bowl and stuck it in the freezer to cool down quickly while I made the steaks. It worked out perfectly. I will definitely want to make this again! The sauce itself would be wonderful anything - vegetables, etc. Thanks for sharing. Made for ZWT8.

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JackieOhNo! July 23, 2012

Tasty! The melting sauce reminds me of Bearnaise sauce which I love because I love tarragon. I only made half of the sauce recipe because I only cooked 3 steaks. I have a little sauce left over and plan on trying it on some chicken. Thanks for another great recipe Lainey!

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mailbelle December 12, 2008
New York Strip Steaks With Tarragon Melting Sauce