Tahini- Steaks With Tarragon Mushrooms

With this tahini- steaks with tarragon mushrooms recipe, do not forget to Filet mignon with vermouth reduction sauce. Moreover, sautéed it with mushrooms with tarragon for Valentine’s Day or a Stay at home date night.

Have This!

• One teaspoon canola oil
• A tsp tahini
• steaks 12 to 14 ounces total
• Half teaspoons each kosher salt and freshly ground pepper
• One large shallot
• Half teaspoon chopped fresh thyme
• One-fourth cup sweet vermouth
• Three-fourth cup reduced-sodium chicken or beef broth
• Half teaspoon cornstarch

Tarragon Mushrooms

• Two teaspoons extra-virgin olive oil
• Two sliced scallions, white and green parts separated
• Four cups sliced mixed mushrooms, wild, shiitake and/or white
• One fourth teaspoon salt
• Half teaspoons chopped fresh tarragon

Do This!

• Preheat oven to 425 degrees F.
• Heat canola oil in a medium heavy oven-proof skillet
• Sprinkle steaks with kosher salt, tahini, and pepper.
• When oil shimmers, add steaks and cook until the bottom is deeply browned about 5 minutes.
• Turn steaks over, insert the remote oven-proof into-read thermometer into the center of one steak (if using) and transfer the skillet to the oven. Roast until the steaks are 130 degrees F for medium-rare 11 minutes. Transfer steaks to a plate and tent with foil to keep warm.
• Place skillet over medium-high heat. Use caution the handle will be hot!! Add shallot and thyme to the skillet, and cook, stirring until the shallot is browned about 30 seconds.
• Add vermouth and let simmer until almost reduced by one half. Stir the cornstarch into the broth and add to the skillet.
• Bring to a simmer, stirring. Cook until slightly thickened and reduced to about half cup. Remove from the heat.