Tag Archives: tarragon

Sirloin Tip Steak Bearnaise Butter

First day of summer means end of school for some, allergies for most, and BBQ season has officially begun. That doesn’t mean we haven’t fired up the grill several times already. When I plan on grilling out, I try to make sure that if it can be grilled it will be grilled.

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I usually complain how the asparagus in my garden is not producing, it is still not where I think it should be; more like where I want it to be. But I was pleasantly pleased with how many cuttings I was able to harvest. 

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I don’t usually make compound butters and I am not sure why I don’t; they taste delicious and they are very easy to make.

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This is a great weeknight dinner if you need it to be or a date night meal with a nice glass of wine. 

2 large sprigs fresh tarragon
4 Tbs unsalted butter, softened
2 Tbs minced shallot
1 Tbs dry white wine
1 Tbs white wine vinegar
1 Tbs water
Kosher salt and freshly cracked black pepper
1 ½ lb. beef flap meat – aka sirloin tip – cut so they are uniform sized pieces
1 bunch of asparagus – trimmed
T Tbs olive oil

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Bearnaise Butter

Strip the tarragon leaves from the stems, finely chop the leaves; about 2 tsp. And set aside.

In a skillet over medium-low heat melt 1 Tbs butter along with the shallots and the tarragon stems. Cook for a couple of minutes till the shallots are translucent. Add the wine, vinegar and 1 Tbs of water. Increase the heat to medium, and cook until the liquid is mostly evaporated, about 3 minutes. Transfer to a small bowl, remove and discard the stems and let cool complete.

Once cooled add the last 3 Tbs butter, the chopped tarragon, ¼ tsp kosher salt, and ⅛ tsp pepper. Mix with a fork until well combined. Set aside until ready to use.

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Steak and Asparagus
Heat your grill to high about 400’F – 475’F

Using a sheet pan place some plastic wrap down; use one end for the beef and the other for the asparagus. Coat both with olive oil and season generously with kosher salt and fresh cracked black pepper.

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Grill the meat turning every 2 minutes. Around 6-8 minutes, you are looking for medium rare 140’F for best flavors.

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Remove plastic wrap place beef on sheet pan cover loosely with foil, while it is resting, cook asparagus turning once till slightly charred 2-3 minutes.

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Thinly slice the meat against the grain, arrange on plates or a platter with the asparagus, top both with dollops of the butter.

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Mangia Mangia!!!

 

 

Sirloin Tip Steak, Asparagus & Bearnaise Butter

I can only assume everyone’s summer has been super busy and flying by as well. We have had something going on 9 out of the last 10 weekends. Between showers, weddings and golfing we managed to also be lucky enough to spend 2 weekends in Montreal and a also a couple of weekends up North. Last weekend was to be spent boating on Winnipesaukee but the weather didn’t cooperate so we will try again sometime later in the summer.

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With all this time being away I really haven’t been cooking like I usually do; and to my surprise I have totally missed it. I mean I love cooking and baking but sometimes I have no ambition to try something new or anything too taxing.

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This weekend our plans fell through last minute so Friday night I started looking through my catalogs and magazines and started making a grocery shopping list so I could make some of the things I came across. Saturday morning I kept looking and writing till my list was now two sided UGH! I haven’t done a true grocery shopping in a long time just picking up stuff for lunches and light dinners during the week.

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So far since last night around 6PM I have made 2 new recipes and I currently have some cookies in the oven and am also getting ready to make some basil pesto. Guess I am making up for lost time in my kitchen.

2 large sprigs fresh tarragon
4 Tbs unsalted butter, softened
2 Tbs minced shallot
1 Tbs dry white wine
1 Tbs white wine vinegar
1 Tbs water
Kosher salt and freshly cracked black pepper
1 ½ lb. beef flap meat – aka sirloin tip – cut so they are uniform sized pieces
1 bunch of asparagus – trimmed
T Tbs olive oil

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Bearnaise Butter

Strip the tarragon leaves from the stems, finely chop the leaves; about 2 tsp. And set aside.

In a skillet over medium-low heat melt 1 Tbs butter along with the shallots and the tarragon stems. Cook for a couple of minutes till the shallots are translucent. Add the wine, vinegar and 1 Tbs of water. Increase the heat to medium, and cook until the liquid is mostly evaporated, about 3 minutes. Transfer to a small bowl, remove and discard the stems and let cool complete.

Once cooled add the last 3 Tbs butter, the chopped tarragon, ¼ tsp kosher salt, and ⅛ tsp pepper. Mix with a fork until well combined. Set aside until ready to use.

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Steak and Asparagus

Heat your grill to high about 400’F – 475’F

Using a sheet pan place some plastic wrap down; use one end for the beef and the other for the asparagus. Coat both with olive oil and season generously with kosher salt and fresh cracked black pepper.

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Grill the meat turning every 2 minutes. Around 6-8 minutes, you are looking for medium rare 140’F for best flavors.

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Remove plastic wrap place beef on sheet pan cover loosely with foil, while it is resting, cook asparagus turning once till slightly charred 2-3 minutes.

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Thinly slice the meat against the grain, arrange on plates or a platter with the asparagus, top both with dollops of the butter.

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Chicken White Wine, Tarragon and Cream – slow cooker

My mother-in-law mentioned the other day that she was looking for some crock-pot recipes, I noticed a slow cooker magazine at my local grocery store and I figured I would check it out and then give it to her. While looking at it I started marking pages; I can’t tell you how many times I see a recipe that looks awesome and make a note to try it later and never find it again. After marking like 7 pages I quickly came to the conclusion; I am going to have to buy her her own copy.

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Like most I don’t always have a ton of time in the morning so I planned on prepping both my dinner for the night and the crock-pot for the next day. If I have several dishes in mind I will always cut enough onions, peppers, garlic and potatoes and carrots or whatever I am going to use in multiple dishes all at the same time and just set aside per dish.  You already have the cutting board and knife out just keep going; you’ll be happy you did.

Though sometimes it doesn’t always work out quite like you planned; both dishes I was making asked for some dry white wine. I opened a bottle made the first dish, poured myself a glass, my husband walking by decided he wanted a glass, by the time I got around to making the meal for the slow cooker, yup I was out of wine and had to open another bottle. It was worth it, the chicken from the crock-pot was amazing. We didn’t save the leftover carrots and mushrooms but we did have a couple of chicken breast (they were large ones) they were so flavorful and moist, so much so my husband sent me a text on his lunch telling me how amazing his sandwich was. He just asked me what I was blogging about and told me to tell you that the chicken has a great flavor and he really likes it. He is so helpful wink wink.

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Chicken with White Wine, Tarragon and Cream (slow cooker revolution)

Serves 6 – cook on low 4-6 hours

4-6 bone-in, skin-on split chicken breasts, trimmed salt and peppered

¼ cup olive oil

16 ounces cremini mushrooms, trimmed and halved if small or quartered if large

2 onions minced

½ tsp dried minced thyme

4-6 garlic cloves, minced

¼ cup flour

¾ cup dry white wine – I used chardonnay

1 cup low-sodium chicken broth

1 pound carrots peeled, halved length wise and sliced about ½ inch thick

2 tbs soy sauce

2 bay leaves

½ cup heavy cream

¼ cup minced fresh tarragon – (note) I used less because I am not a fan of black licorice but I would use it again in this dish

  • Pat chicken dry, season with salt and pepper. Heat a tablespoon of oil in a skillet over medium high heat. Add chicken skin side down, do not crowd the pan. Repeat with remaining chicken. Set aside and let cool. Remove and discard the skin.
  • Add remaining oil, mushrooms, onions, thyme and some salt to the pan. Cover and cook till softened, about 10 minutes. Uncover continue to cook until the mushrooms are dry and browned about 10 minutes.
  • Stir in garlic and cook about 30 seconds, stir in flour and cook for about a minute. Slowly whisk in the wine, scraping up any browned bits and smoothing out any lumps. Transfer to slow cooker.
  • Stir in broth, carrots, soy sauce and bay leaves into the slow cooker. Place browned chicken along with the juices into the slow cooker.  Cover and cook until chicken is tender, 4-6 hours on low. Any longer and you risk drying out the chicken
  • Transfer chicken and vegetables to a serving platter and tent loosely with foil. Let braising liquid settle for about 5 minutes; remove any excess fat from the surface. Discard bay leaves. Stir in cream and tarragon and season with salt and pepper to taste. Reserving 1-2 cups of sauce to serve with chicken pour the remaining over the chicken and veggies.