5 tablespoons of butter (3 for steaks n 2 for sauce)
1 tablespoon olive oil
Ginger n Garlic paste 2 teaspoons
Salt and freshly ground pepper, to taste
1/2 teaspoon white pepper
1 tablespoon Vinegar
1 tablespoon chili sauce
1/2 teaspoon mustard paste
1 tablespoon worcestershire sauce
1 teaspoon tarragon herbs
1 cup cream
1/2 cup milk
Chicken stock 1/2 cup
Flour 2 tablespoons
lemon juice 3 tablespoons
Chopped fresh coriander for garnish
In a bowl, marinate the chicken fillets with mustard paste, worcestershire sauce,salt, chili sauce, black pepper, white pepper, ginger n garlic paste & 1 tablespoon lemon juice. Now heat your grilling pan. Once it’s hot, drizzle one tablespoon olive oil and 3 tablespoons butter over it and gently place the marinated steaks on top. Cook for 10-12 minutes and then turn. Cook till it gets golden from both sides. Check if it is done by slicing a small piece from the side of the steak.
In a pan add ginger garlic paste, vinegar, 2 tablespoons butter, flour and milk. Add 1/2 cup chicken stock OR 1 chicken cube mixed with 1/2 cup water, cook for 2 mins and then add cream. Mix well. Add pinch of freshly grounded black and white pepper then add 2 tbsps lemon juice and tarragon herbs and mix the sauce and cook until it’s thick!
Veggies: Saute the boiled vegetables (you can take any veggies you like) in butter on high flame. Add the salt, white pepper and soy sauce. Stir for a minute, turn off the flame.
Edit: A little tip for the Tarragon Sauce:
Those who are trying Tarragon Steaks recipe, whenever you make tarragon sauce, make sure you mix well right after you add the cream so that cream doesn’t curdle when you add lemon juice in the end!
If it does, the flavor would not be the same, do not add the cream when the pan is on high flame, cream will coagulate and thus the flavor won’t be the same x