Brandy Sauced Tenderloin Steaks Inspired By Bob Food

TENDERLOIN FOR TWO WITH CHERRY-BRANDY SAUCE

Steps:

• In a small saucepan, combine the first 7 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until liquid is slightly thickened and reduced to about 1/3 cup. Strain and discard the shallot, peppercorns and bay leaf; set liquid aside., In a large skillet over medium heat, cook steaks in oil and 1-1/2 teaspoons butter for 5-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove steaks and keep warm. , Remove pan from the heat; add the reserved broth mixture, then the brandy. Return pan to the heat. Bring to a boil; cook for 5 minutes or until liquid is thickened and reduced to about 1/4 cup. Stir in preserves and remaining butter. Return steaks to the pan; heat through.

STEAKS IN BRANDY-CREAM SAUCE

Steps:

• In a large skillet, heat olive oil over medium heat. Sprinkle both sides of steaks with salt and ground pepper; add to hot skillet. Cook for 2 minutes on each side or until brown. Transfer to a 2-quart rectangular baking dish. Bake the steaks, uncovered, in a 400 degrees F oven for 10 to 13 minutes for medium-rare doneness (145 degrees F).
• For brandy-cream sauce, in the same skillet cook mushrooms and onions over medium heat till just until tender. Remove the pan from heat; add brandy. Carefully ignite brandy with a long match (mixture will flame up). Or don't ignite brandy; return to heat and simmer, uncovered, for 4 minutes or till most of the liquid is evaporated. When the flame is gone or most of the liquid has been evaporated, add whipping cream. Bring the sauce just to boiling. Boil gently for about 8 minutes or until reduced to 1 cup, stirring frequently. Season with salt and pepper.
• To serve, place steaks on warm serving plates and spoon the sauce over the meat. Makes 2 to 4 servings.

BEEF TENDERLOIN WITH BRANDY SAUCE

Steps:

• Marinate steaks in marinade for 2 hours.
• Saute steaks in butter; remove from pan when cooked to doneness you like.
• Add mushrooms to pan.
• Add peppercorns.
• Add brandy OFF stove.
• Deglaze pan, scraping browned bits off bottom of pan.
• Don't ignite; fire scares me.
• Add cream.
• Reduce; pour over steaks.

SWEET AND SAVORY BRANDY SAUCE FOR PORK TENDERLOINS

Steps:

• In medium size bowl, mix Brandy, Brown Sugar, Onion and Garlic. Set aside.
• Melt the Butter in a large frying pan until bubbly, then slowly add the Brandy mixture.
• Stir the sauce until it comes to a boil, then crush the Basil and drop it into the pan.
• Let the sauce boil for about five minutes, then bring the stove to a simmer.
• Place the Pork Loin into the frying pan, and cover.
• Let the Pork simmer until it reaches an internal temperature of 160-165 degrees.
• Let stand for about five minutes, then serve and enjoy!

PEPPER STEAK WITH BRANDY SAUCE

Steps:

• In cup, mix peppercorns and salt.
• Rub mixture all over steaks.
• In nonstick 12" skillet, melt margarine with oil over medium high heat.
• Add steaks and cook 14 to 16 minutes for medium-rare or until desired doneness, turning steaks over once.
• Transfer steaks to 4 dinner plates;keep warm.
• Add wine and brandy to skillet.
• Heat to boiling, stirring until browned bits are loosened from bottom of skillet.
• Add cream and boil about 1 minute or until sauce thickens.
• Stir in chopped chives.
• Pour over steaks.
• Garnish with chives.
• **You can use any tenderloin steaks--I've used this recipe with venison tenderloins and it was just as good**.

STEAKS WITH CARAMEL - BRANDY SAUCE

Steps:

• Sprinkle steaks evenly with the salt and pepper.
• Melt 1 tablespoon butter in a medium skillet over medium-high heat.
• Add steaks, and cook 3 minutes on each side or to desired degree of doneness. Remove steaks from skillet; keep warm while preparing the sauce.
• Add brandy to skillet, stirring to loosen residue from bottom of the skillet. Add remaining 2 tablespoons butter and sugar, and cook, stirring constantly, until sugar dissolves and browns.
• Remove skillet from heat; whisk in cream until blended. Return to heat, and bring to boil; cook, stirring constantly, 1 minute or until thickened. Serve immediately over steaks. Garnish with chives, if desired.

BEEF TENDERLOIN WITH GARLIC AND BRANDY

Steps:

• Sprinkle steaks with salt and pepper. Heat oil in large skillet over medium-high heat. Add steaks; cook to desired doneness, about 5 minutes per side for medium-rare. Transfer steaks to platter. Add 2 tablespoons parsley and garlic to skillet; stir 30 seconds. Add broth, then brandy. Boil until juices are reduced to glaze, about 6 minutes. Spoon glaze over steaks. Sprinkle with remaining 1 tablespoon parsley.

BRANDY AND MUSTARD-GLAZED TENDERLOIN STEAKS

Steps:

• Heat a large nonstick skillet over medium heat.
• Sprinkle both sides of steaks evenly with salt and pepper. Add steaks to pan; cook 3 minutes on each side or until browned. Remove steaks from pan; keep warm.
• Melt butter in pan. Add shallots to pan; cook 2 minutes, stirring occasionally.
• Add broth and mustard to pan; cook 1 minute or until sauce thickens, stirring occasionally.
• Stir in brandy. Return steaks to pan, and cook 1 minute on each side or until desired degree of doneness. Serve sauce with steaks.