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Steak with tarragon sauce (4 persons)

4 beef rump steaks
½ bunch fresh tarragon
1 tablespoon butter
50 ml cognac or some white wine
150 ml cream
2 tablespoons of Gabriella Mustard
1 pinch of sugar
Salt, fresh pepper, splashes Lemon


  1. The oven preheat to 120 degrees
  2. The steaks with Season with salt and pepper. In the very hot baking butter on the first page 2 Min., on the second fry for only 1-2 minutes depending on the thickness. Immediately into the Pre-warmed form give and in the 120 degrees hot oven 8-10 min. allow to simmer.
  3. The frying set dissolve with cognac and white wine and boil down.
  4. Add the cream, stir in the Gabriella mustard and only let the sauce boil until it thickens.
  5. At the end the fine add chopped tarragon and mix the sauce with sugar, salt and pepper season to taste. (If necessary, thicken with a little flour butter or sauce thickener).
  6. Goes well with rice or potato gratin, as well as leaf spinach very good!