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Photo of Beef steaks with tarragon cream sauce by WW

Beef steaks with tarragon cream sauce

Total Time
30 min
15 min
15 min
Add a classic sauce to a juicy steak and make an everyday favourite something special.


Sugar snap peas

100 g

Extra light sour cream

1 tbs

Fresh tarragon

2 tsp

Beef rump steak, raw

400 g, (Buy 600g, fat trimmed)

Olive oil

2 tsp

Brown onion

1 small, finely chopped

Beef stock

250 ml, (1 cup)

Whole grain mustard

1 tbs

Snow peas

100 g


1 bunch(es)

Oil spray

1 x 3 second spray(s)


  1. Lightly spray a large non-stick frying pan with oil and heat over high heat. Cook steaks for 3–4 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover to keep warm. Rest steaks for 5 minutes.
  2. Meanwhile, heat oil in same pan over medium heat. Add onion and cook, stirring, for 5 minutes or until softened. Add stock, mustard and tarragon and bring to the boil. Reduce heat to low and simmer for 3–4 minutes or until reduced slightly. Remove from heat and stir in sour cream (see note).
  3. Boil, steam or microwave sugar snap and snow peas with asparagus until just tender. Drain. Serve steaks with vegetables and tarragon cream sauce.


SERVING SUGGESTION: Serve with baked potato wedges or jacket potato.Only add sour cream when you take the pan off the heat and the mixture stops bubbling as otherwise it will curdle.