Steak With Tarragon Wine Sauce
Tender steaks topped with a flavorful tarragon wine sauce, blending savory, herbaceous, and wine notes, perfect for a sophisticated dinner or special occasion.
Ingredients
Instructions
- Heat a heavy, well-seasoned skillet over high heat.
- Sprinkle salt over the bottom of the skillet.
- Place the steaks in the pan and sear for 1 minute over high heat.
- Turn the steaks and reduce heat to medium-low.
- Cook, uncovered, for 5 minutes, turning once for medium-rare.
- Remove the steaks from the skillet and keep warm.
- Increase heat to medium and sprinkle tarragon in the skillet.
- Add Worcestershire sauce and simmer until almost evaporated.
- Stir in the red wine, turn heat to high, and boil until reduced by half.
- Add butter in small pieces and swirl to melt.
- Pour the sauce over the steaks before serving.
Tips & Substitutions
For best results, let the steaks come to room temperature before cooking to ensure even cooking. If you don't have tarragon, dried thyme or rosemary can be used as a substitute for a different flavor profile. Make sure to properly sear the steaks without overcrowding the pan for a perfect crust. If you prefer a thicker sauce, whisk in a bit of cornstarch mixed with water towards the end.
Serving Suggestions
Serve the steak drizzled with the tarragon wine sauce alongside roasted vegetables or a fresh salad. For a heartier meal, consider pairing it with Ude Rice, which complements the flavors nicely. A side of garlic mashed potatoes or a crusty baguette also works well to soak up the delicious sauce.
Storage & Reheating
Store any leftover steak and sauce in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the steak in a skillet over low heat, adding a splash of water or broth to keep it moist. The sauce can be reheated on the stove over low heat until warmed through, stirring occasionally.
Nutrition & Diet Analysis (per serving)
Each serving of Steak With Tarragon Wine Sauce contains roughly 184 calories, with 1g protein, 10g carbohydrates, and 8g fat. It is a good source of iron (16% of the Daily Value). Note that it is relatively high in sodium, at 880mg per serving (38% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of wine for the sauce?
Absolutely! While a dry red wine is recommended for depth of flavor, you can use a dry white wine for a lighter sauce. Just keep in mind the overall taste will shift, so choose a wine that you enjoy drinking.
How do I know when the steaks are perfectly cooked?
For medium-rare, the internal temperature should read 130-135°F (54-57°C). Use a meat thermometer for accuracy, or for a touch test, press the steak gently; it should feel slightly firm but still have some give.
Can I make the sauce ahead of time?
Yes, you can prepare the sauce ahead of time and store it in the refrigerator. Reheat gently on the stove before serving. However, for best flavor, it's ideal to make it fresh right after cooking the steaks.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).