Easiest Way to Prepare Tasty Tarragon brandy pan sauce for steak

Tarragon brandy pan sauce for steak. Steak Fillet With Tarragon Cream Brandy Sauce. Add brandy, beef stock and mustard to a pan bring to the boil, whisk to blend mustard. Add garlic and both creams, mix a little water with cornflour, add to sauce stir until mixture boils and thickens, turn down heat.

See recipes for Tarragon brandy pan sauce for steak too. New York Steak with Tarragon Mushrooms recipe is a real treat for steak lovers! In other words, this delightful steak is good anytime you want a delicious and special meal. You can cook Tarragon brandy pan sauce for steak using 7 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Tarragon brandy pan sauce for steak

1. It's 1 of shallot, finely chopped.
2. You need 1 clove of garlic, minced.
3. It's 1/2 cup of brandy.
4. You need 1 tbsp of red wine vinegar.
5. You need 3/4 cup of beef stock.
6. Prepare 3 tbsp of fresh tarragon, chopped.
7. It's 1/4 cup of heavy cream.

The steaks are marinated overnight in a wonderful savory tarragon sauce. As the steak cooks, I'll season it with flakes of sea salt, then, once it is out of the pan, it need to rest for a few minutes. This allows the juices to redistribute themselves, rather than. Meanwhile, make the sauce - place a pan over a medium heat.

Tarragon brandy pan sauce for steak instructions

1. Cook your steak in a stainless steel pan. While it's resting, wipe away any burned bits. If there's a lot of oil and grease, remove all but a few tablespoons. Put the pan back on high heat..
2. Add the shallot and garlic to the pan and sweat for 1 minute. Be careful not to burn the garlic. Off the heat, pour in the brandy. Put the pan back on the heat and scrape any goodness from the bottom of the pan. Let all but a few tablespoons of liquid boil off..
3. Add the vinegar and stock and continue boiling until there's about 1/4 cup of liquid left. Add a pinch of salt and a few grinds of black pepper. Take the pan off the heat and add the tarragon, cream and any juices that have come out of the steak. Stir until the sauce is uniform. Pour the sauce over the steak or serve it on the side..

Add the brandy to deglaze the pan, add the mushrooms then stir the cream and bring to the boil. Stir in the mustard, drop in the herbs. Poached salmon and arugula with creamy tarragon dressing. Put oil, lemon juice, tarragon, garlic, Worcestershire sauce, salt and pepper into a wide, shallow dish and mix well. Pierce steak all over with the tip of a sharp knife.