North american steak sauce with mushrooms

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North american steak sauce with mushrooms

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How to make mushroom sauce for steak
Servings: 2
60 grams of shiitake mushrooms
15 grams of fresh tarragon
1 350 grams Beef sirloin
Salt and pepper, to taste
Oil for frying
1 clove of garlic, peeled
1/2 shallot, sliced
75 ml of white wine
75 milliliters of beef broth
60 grams of butter, in pieces

How to prepare
Preparation: 14min › cooking: 15 min › ready at: 29min
Cut the stem of the mushroom and cut each “hat,” in three parts.
It separates tarragon leaves and discard the stem.
Season both sides of the steak with salt and pepper.
Heat a skillet of iron to medium-high heat until it is very hot. Add a splash of oil, then the steak. Cooking for 2 minutes, flip and cook 2 minutes more.
Remove the steak from the Pan and cover with foil aluminum to keep it hot. Discarded oil that was left in the pan.
Return the skillet to the stove, reduce heat and add garlic, shallots and mushrooms. FRY, stirring constantly, until that has been watered down.
Add the wine and cooking until it has reduced slightly, then incorporates the beef broth. Reduce heat to low and add butter, a piece at a time, stirring until it is melted before adding the next piece. Finally, add the tarragon and mix well.
It serves on steak mushroom sauce. [banner_abajo]