Summary

Ingredients

• 4 steak (s), from beef
• 0.5 ½ bunch tarragon
• Salt and pepper
• 1 tablespoon butter
• 0.5 dl ½ cognac
• some white wine
• 1 ½ dl cream
• 2 tablespoon mustard, coarser
• 1 pinch (s) sugar

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Instructions

1. Preheat the oven to 120 degrees and warm a plate with it.
2. Finely chop the tarragon.
3. Season the steaks with salt and pepper. Fry in the very hot clarified butter on the first side for 2 minutes, on the second side, depending on the thickness, only 1-1 1/2 minutes. Immediately place in the preheated dish and cook in the 120 degree oven for 8-10 minutes.
4. Dissolve the roast set with cognac and white wine and reduce to 1/2 dl. Pour in the cream, stir in the mustard and only let the sauce cook until it thickens. Finally add the tarragon and season the sauce with sugar, salt and pepper.
5. Rice goes very well with this.