This sauce has a delicate yet distinctive flavour with the tarragon adding a touch of aniseed to the subtle mustard undertones. Becareful using sour cream - only add the sour cream to the pan once it is removed from the heat otherwise the sour cream will curdle.
Served with a baked potato (3ppts) and some roasted cherry tomatoes it was very nice and made a change from our usual choose of Creamy Blue Cheese Sauce.
Steak with Creamy Tarragon Sauce
(recipe adapted from WW Australia)
ProPoints per serve: 9
4 lean beef steaks, fat trimmed (200 grams each)
1 tablespoon olive oil
1 medium brown onion, finely chopped
250ml beef stock
1 tablespoon wholegrain mustard
2 tsp fresh tarragon, finely chopped
1 tablespoon low fat sour cream
Lightly spray a large non-stick frying pan with oil and heat over high heat. Cook steaks for 3–4 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover to keep warm. Rest steaks for 5 minutes.
Meanwhile, heat oil in same pan over medium heat. Add onion and cook, stirring, for 5 minutes or until softened. Add stock, mustard and tarragon and bring to the boil. Reduce heat to low and simmer for 3–4 minutes or until reduced slightly. Remove from heat and stir in sour cream.
Serve steaks with vegetables and tarragon cream sauce.
(click here for a printable version of the recipe)