Steak Bites with Tarragon Sauce

Here is a nice flare to your favorite steak only with a Fall twist to it.  This recipe reminds me of beef stroganoff, one of my favorite dinners except this is from Hannah Freese, RD so there are no "white" carbs. added.  You can still add your own noodles, potatoes, rice or whatever you'd like.  Bruce had a baked potato with his and I had a green salad so it made for a wonderful dinner.  We are still having lovely fall weather and it's predicted to hit 80 degrees this weekend again.  Amazing.  We are thrilled about it because the Seattle Mariners are in the baseball post season so we still have games to go to.  Yesterday, we had rehearsal at the ballpark for tomorrow's game because we will be holding up the flag for the national anthem.  They selected some season ticket holders to participate and we eagerly accepted!  

We beat the Toronto Blue Jays in the Wild Card series which was the best out of three games and we immediately won the first two games in Toronto. The whole city is in a buzz. They've even renamed all the Washington State ferries after Mariner baseball players. We love it.

Cathlamet: M/V Diego Castillo

Chelan: M/V J.P. Crawford

Chetzemoka: M/V Marco Gonzales

Chimacum: M/V Carlos Santana

Issaquah: M/V Paul Sewald

Kaleetan: M/V Adam Frazier

Kennewick: M/V Dylan Moore

Kitsap: M/V Los Bomberos

Kittitas: M/V Mitch Haniger

Puyallup: M/V Ty “Vive Le” France

Salish: M/V Andres Muñoz

Samish: M/V Logan Gilbert

Sealth: M/V Robbie Ray

Spokane: M/V Luis “La Piedra” Castillo

Suquamish: M/V The Skipper Scott Servais

Tacoma: M/V Mariners “Good Vibes Only”

Tillikum: M/V George Kirby

Tokitae: M/V Jarred Kelenic

Walla Walla: M/V Juliooooooooooo

Wenatchee: M/V Cal “Big Dumper” Raleigh

Yakima: M/V Eugenio Suárez

Yesterday at rehearsal, you could feel the electricity in the air at the ballpark.  There were so many people working everywhere to get things set up for the big game.  You could see them painting "ALDS" everywhere which means "American League Division Series".  It will be nationally televised so we had explicit instructions on the timing of getting out onto the field and immediately getting off the field because so much other stuff is also going on.   We had to practice it three times because there was a crew up above in a booth viewing it and making sure we had the flag at the right angle, not lopsided or crooked.  We feel so honored to be able to participate in this big event.  It's almost overwhelming, to be  honest.  It's just such a big deal and everyone is so excited about it.  Our team doesn't go to the playoffs very often.  It's been 21 years since we were in our last playoffs; sad but true.  If you are a Mariner fan in Seattle, you know the feeling of failure and loss very well so we want to absorb as much of this excitement as we can.  Yesterday, the stadium was so majestic.  It is so different being down there on the field instead of in the seats.  



We've been down on the field many times.  My brother actually got married at home plate here and his immediate family (us) got to sit in chairs on the field behind home plate.  We also took out the game ball to the pitcher's mound for Opening Day in 2012 which was the most thrilling thing yet.  Lots of our friends saw us on television.  

This year on Opening Day, we were "Carpet Liners" so we got to applaud all the players as they were introduced and ran out onto the field.  That was pretty thrilling, too, because we were standing backstage with all the players!  I was star struck.  Unfortunately, it was Jackie Robinson Day so they all had number 42 instead of their real  number and I hardly knew who any of them were  (Bruce knew, though).

It is always thrilling being down on the field of a Major League ballpark.  We get another chance tomorrow and it's sort of a humbling experience when the place is so majestic and there is so much electricity in the air, you know something big is about to happen.  You can just feel it.  Now, if they would just win so we could continue with all this excitement!  I don't mean to be pessimistic, but as soon as it's over,  I will need some comfort food and this just might be the recipe for it.  I may even throw in some noodles.  Carbs are always a good thing when one is grieving.   But in the meantime, Go Mariners!  

Serves 4

1-1/2 pound top sirloin steak (cut into cubes)
sea salt and black pepper, to taste

2 tsp. olive oil

1/2 cup red onion, diced

6 cloves garlic, minced

2 tsp. whole grain mustard

1/2 cup water

1/2 cup half & half cream

1/4 cup tarragon, chopped, plus extra for garnish

1.  Season the steak cubes well with salt and pepper.  Heat up the oil in a large pan or skillet over high heat.  Once the oil is hot, add the steak cubes and cook for 4-5 minutes, flipping a couple of times until the steak is seared and cooked to your liking.  Transfer the steak bites to a plate. 

2.  In the same skillet add the onion, turn the heat down and medium and cook for 3-4 minutes until the onions are soft and brown.  Stir occasionally as they cook. 

3.  Add the garlic and mustard to the skillet and cook for another minute.  Deglaze the pan with water, and add cream and tarragon.  Let the sauce simmer for about 2 minutes.  



4.  Transfer the steak bites back to the skillet and mix until steaks are well coated with sauce.  Adjust the seasoning to your taste.  Top with chopped tarragon.  You may also use chopped rosemary.