Cooking Steps

• Heat 1 tablespoon of olive oil in a large pot over medium heat. Season the steak with salt and pepper. Cut the steak in half. Cook 1 half in the pot until browned, about 3 minutes per side. Transfer to a plate. Add another tablespoon of olive oil to the pot. Cook remaining half of steak until browned, about 3 minutes per side. Transfer to same plate and set aside to rest.
• In the same pot, add the remaining tablespoon of olive oil, the onion and the garlic. Cook 5 minutes or until browned. Add sliced mushrooms and cook until softened, about 5 minutes.
• Sprinkle flour over the mushroom mixture. Cook 1 minute.
• Pour in beef, vegetable broth and Worcestershire sauce. Scrape any brown bits from the bottom of the pan. Bring to a boil. Reduce heat to medium-low and add potatoes.
• Cut steak into bite-sized pieces. Return steak and any juices from the plate to the pot. Simmer soup for 30 minutes. Potatoes should be soft.
• Slowly stir 3 tablespoons of soup broth into the half and half to temper it. Slowly stir tempered half and half into the soup. Cook for about 10 more minutes.
• Stir in fresh tarragon. Season to taste with salt and pepper. Serve.