Ingredients
- 1/2 cup essential olive oil, plus oil for skillet
- 1/4 cup freshly squeezed lemon juice
- 3 cloves garlic clove, minced
- 2 teaspoons Worcestershire sauce
- 1 teaspoon ground pepper
- 6 (1-inch thick) boneless New You are able to strip steaks
- Tarragon Melting Sauce, recipe follows
- Tarragon Melting Sauce:
- 2 cups butter
- 3 cloves garlic clove, minced
- two tablespoons minced eco-friendly onion
- 1 tablespoon minced fresh tarragon leaves
- 1 tablespoon chopped fresh parsley leaves
- 1 cup sour cream
- 1 teaspoon lemon zest
- 2 teaspoons freshly squeezed lemon juice
- 3 tablespoons Dijon mustard
- 1 teaspoon ground pepper
- 1/4 teaspoon salt
Directions
Inside a heavy-duty resealable plastic bag, combine oil, fresh lemon juice, garlic clove, Worcestershire sauce and pepper. Add steaks to bag. Press the environment from the bag, and seal tightly. Turn the bag several occasions to distribute the marinade put the bag inside a bowl and refrigerate half an hour, turning bag from time to time.
Heat a sizable oiled skillet over medium-high temperature.
Remove steaks from marinade, discarding marinade. Place 3 steaks in hot skillet prepare four to five minutes on every side in order to the preferred amount of doneness. Remove steaks to some serving plate, and warm. Repeat process with remaining 3 steaks. Top each steak with one to two tablespoons Tarragon Melting Sauce.
Tarragon Melting Sauce:
Inside a bowl add all ingredients together and blend until smooth. Cover, and refrigerate.
Yield: 3 1/2 cups