Tarragon brandy pan sauce for steak. Add brandy, beef stock and mustard to a pan bring to the boil, whisk to blend mustard. Season steaks on both sides with salt and pepper, BBQ, Grill or pan fry until browned and cooked as desired. I used a big Ribeye for this recipe video, a..
Chef Dave Beaulieu recommends the steakhouse trick of removing the pan from the oven approximately a minute early, then adding butter to the pan on high heat on the. Cut into a delicious piece of meat in this Steak with Brandy Peppercorn Sauce. You'll get to make your own flavorful creamy sauce when you try out our recipe for Steak with Brandy Peppercorn Sauce. You can cook Tarragon brandy pan sauce for steak using 7 ingredients and 3 steps. Here is how you cook that.
Ingredients of Tarragon brandy pan sauce for steak
- Prepare 1 of shallot, finely chopped.
- It’s 1 clove of garlic, minced.
- You need 1/2 cup of brandy.
- You need 1 tbsp of red wine vinegar.
- It’s 3/4 cup of beef stock.
- Prepare 3 tbsp of fresh tarragon, chopped.
- It’s 1/4 cup of heavy cream.
The sauce is the perfect accompaniment to roast chicken. For a full-bodied, complex sauce to accompany our roast chicken recipe, we found that a traditional pairing of tarragon and lemon fit the bill perfectly—and took just minutes to make. This creamy dipping sauce has a flavorful blend of tarragon, chervil, and basil that makes it a versatile accompaniment for your favorite protein. Store in an airtight container in the refrigerator if not using immediately.
Tarragon brandy pan sauce for steak instructions
- 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..
- 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..
- 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..
To serve, transfer sauce to a medium saucepan. Pan-Roasted Chicken with Cream Sauce, reprinted here with permission from Nourishing Broth, is simple to prepare, but also rich with cream, broth and a sprinkling of tarragon that balances nicely with the sharp sour notes of Dijon-style mustard. If you don't have time to cut up a whole chicken, consider. This is comfort food at its finest. I cook it at least once a week and usually serve it with homemade mashed potatoes and sautéed fresh green beans.