VOTE AT THESE COOKING WEB RINGS
STEAK TARRAGON
INGREDIENTS:
 | 2 rib steaks (6-8 oz each) |
| Olive oil |
| 1/4 cup dry white wine or vermouth |
| 1 Tbsp minced chalets |
| 1/4 tsp dried tarragon |
| 1 Tbsp fresh tarragon, minced |
| 5 Tbsp butter or margarine, softened |
DIRECTIONS: Combine wine, chalets & dried tarragon in small sauce pan & boil until liquid is absorbed, about 2 minutes. Remove from heat & coll. Blend in butter & fresh tarragon into the mixture, add salt & pepper to taste. Form the mixture into a log & wrap with plastic wrap. Refrigerate until firm (will keep up to 3 days). When ready to prepare your steak remove & bring mixture to room temperature. Either cook steak in a large skillet using the oil or lightly brush part of the oil on both sides of the steaks & grill 3-4 minutes each side. Place steak on a platter & add overlapping slices of butter mixture on the steak, use only as much as desired, more the better.
SERVINGS: 2 TIME: 10 minutes (steak)
STEAK