The use of herbs have been as intimidating to me as spices were. Being of Chinese decent, mos of my cooking/tasting experiences have been rather “herb-less” so embarking on a herb combination was quite difficult. I don’t even know what many herbs taste like or what they would taste like paired with other things. I’m the weird one in the kitchen randomly chewing on dry herbs just to figure out what they taste like. For some strange reason the combination of tarragon, savory, and mint seemed to scream at me as I thought about how t make my beef that night.
Like all other things, comfort-ability comes with practice, the more you use herbs the more you get a feel for their tastes. This is obviously still not the case for me as I try my hardest not to use herbs if I don’t have to. Nevertheless, this was a combination that even some of the pickiest eaters in my family appreciated.
When it comes to beef or fish, a dash of white wine is never a mistake. I feel that this really enhances the dish overall. For this recipe I must have used only a 1/4 cup but it really added so much depth of flavor!
I found that cutting the beef into 1 inch chunks didn’t work so well so I would instead chop it into 1/2 inch pieces so that way you don’t chew you jaw into oblivion. My favorite cut to use is the chuck tender as it has minimal fat and is very good for dishes such as this that require f=more lean cuts of meat.
Another thing I experimented with was garlic powder! It gave a nice garlic essence without any of the harsh garlic flavors. Definitely would recommend if you do’t want a strange garlic flavor in your dish.
Beef in Tarragon Herb Sauce
- 1 1/2 lbs beef, cut into 1/2 inch pieces, marinated in salt
- 1/4 dry white wine
- 1/4 tsp. dried mint
- 1/4 tsp. dried tarragon
- 1/4 tsp. dried savory
- 1 whole onion chopped into half slices
- 1 pinch garlic powder
- olive oil
- heat some oil in a pan then caramelize the onions for about 6-8 minutes.
- Add in some more oil and add in the beef searing for about 1-2 minutes.
- Add in the dried herbs, garlic, salt and the white wine and allow to cook unitl tender, covered for about the first 15 minutes, then uncovered until sauce has reduced about 1/2 its volume. Should take in total about 20-30 minutes.
- serve hot and enjoy
I recommend using a cast iron or dutch oven to cook this dish as both will keep and evenly hot surface.