Steak and Chips with Creamy Tarragon Sauce

Tarragon is an herb that is mostly used in French cooking. It has an anise-based flavour so it goes well with chicken and fish. As I can’t be asked to make béarnaise sauce this is my second option during the week as its quick and taste almost as good.


500g Beef Steak
1tsp Onion powder
1tsp Garlic powder
½ tsp Rosemary
Chicken Broth
2 tbsp dried Tarragon
Virgin Oil
1/2 cup of whipping cream

Remove the steak from the fridge; season it with the garlic and onion powder, 2tsp of the dried tarragon, rosemary and small amount of virgin oil. Cover it and leave in room temperature for 30minutes.

I prefer a medium well steak so preheat the grill on medium heat, place the steak on the grill and cook for 15mins.
Increase the heat to medium high for the last 5 minutes. When done, leave the steak in the grill do not remove until ready to serve.
Creamy Tarragon Sauce

In a medium pan heat the chicken broth for 5 minutes.
Add whipping cream, tarragon and salt to taste and mix. Let it simmer for 5 minutes and voila all done.

Serve with Chips, potatoes, mash and vegetables.