Hello everybody, it is me, Dave, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, tarragon brandy pan sauce for steak. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Tarragon brandy pan sauce for steak is one of the most favored of recent trending foods on earth. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Tarragon brandy pan sauce for steak is something which I have loved my whole life. They are fine and they look fantastic.
Cook your steak in a stainless steel pan. While it 's resting, wipe away any burned bits. Add brandy, beef stock and mustard to a pan bring to the boil, whisk to blend mustard.
To get started with this recipe, we must prepare a few components. You can cook tarragon brandy pan sauce for steak using 7 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Tarragon brandy pan sauce for steak:
- Make ready 1 shallot, finely chopped
- Make ready 1 clove garlic, minced
- Prepare 1/2 cup brandy
- Get 1 tbsp red wine vinegar
- Take 3/4 cup beef stock
- Prepare 3 tbsp fresh tarragon, chopped
- Take 1/4 cup heavy cream
View top rated Tarragon pan sauce recipes with ratings and reviews. Cook the steaks, undisturbed, until brown around the edges and a corner easily pulls up when lifted Transfer to a cutting board, and tent with foil. Add the tarragon, and season to taste with salt and pepper. Spoon over the steak and serve.
Instructions to make Tarragon brandy pan sauce for steak:
- 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.
Add brandy to pan, heat and ignite,. to pan shallots, peppercorns, wine, whipping cream, mustard, . high and reduce sauce until bubbles form. Crack peppercorns using a mortar and pestle,. pan, sprinkle on sauce and lemon juice. 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. To serve, transfer sauce to a medium saucepan.
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