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°C (250°F) and place a serving plate inside to warm.
2. Finely chop the tarragon.
3. Season the steaks with salt and pepper. Heat the clarified butter in a pan over medium-high heat until very hot. Fry the steaks on the first side for 2 minutes, then flip and fry the second side for 1 to 1.5 minutes depending on thickness. Transfer immediately to the warm plate and place in the oven at 120°C (250°F) for 8 to 10 minutes.
4. Pour 0.5 dl cognac and some white wine into the pan to deglaze, scraping up any browned bits. Reduce the liquid to 0.5 dl.
5. Stir in 1.5 dl cream and 2 tablespoons coarse mustard. Let the sauce simmer until it thickens, about 2 to 3 minutes. Remove from heat, stir in the chopped tarragon, and season with a pinch of sugar, salt, and pepper to taste.
6. Serve the steaks with the mustard tarragon sauce.