Recipe: Delicious 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.

Let the alcohol boil off, then add the beef stock. Take the pan off the heat and stir in the tarragon and cream. Add salt and pepper to taste. You can cook Tarragon brandy pan sauce for steak using 7 ingredients and 3 steps. Here is how you cook it.

Ingredients of Tarragon brandy pan sauce for steak

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

Serve the mushrooms and sauce on the side, or spoon it onto the steak. Add demi glace, stir and simmer until the sauce is thick enough to coat a spoon. See recipes for Tarragon brandy pan sauce for steak too. Add the brandy and then flame with a match.

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 stock, bring to the boil, then add mustard, Worcestershire sauce and double cream. Simmer gently, add tarragon and season. Drain, return to the pan and add a little of the butter; season. Meanwhile, put the steak on a plate, rub all over with ½ tbsp oil and season with salt. Melt butter in pan over moderate heat and add the garlic, spring onions and the mushrooms.