ULTIMATE AU JUS RECIPE
A wonderfully rich and flavorful Au Jus that can be made with or without meat drippings without compromising the flavor. The ultimate accompaniment to your prime rib and French dip sandwiches or you can also thicken it and serve it over beef and noodles. Easy to make and out of this world delicious!
Provided by Kimberly Killebrew
Categories condiment Sauce Side
Time 30m
Number Of Ingredients 11
Steps:
- Add the butter or drippings to a skillet and melt over medium-high heat. Add the onions and garlic and cook for 3-4 minutes. Whisk in the flour until it is incorporated and simmer for 1 minute.Add the red wine and whisk constantly to prevent lumps. Simmer for about 2 minutes (the mixture will thicken). Whisk in the beef broth and let it simmer for another 2-3 minutes until slightly thickened. Add the remaining ingredients, return the mixture to a boil, reduce the heat to a slow simmer, and simmer uncovered for another 15 minutes. The liquid will reduce. Add salt and pepper to taste. Pour the mixture through a fine mesh strainer.Serve the au jus immediately or refrigerate until ready to serve (reheat in microwave).
Nutrition Facts : Calories 103 kcal, Carbohydrate 4 g, Protein 2 g, Fat 8 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 20 mg, Sodium 397 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 3 g, ServingSize 1 serving
FILET OF BEEF AU POIVRE
Steps:
- Place the filets on a board and pat them dry with paper towels. Sprinkle the filets with salt and then press the black pepper evenly on both sides. Allow to rest at room temperature for 15 minutes.
- Heat 1 1/2 tablespoons of the butter and the oil in a large saute pan over medium-high heat until the butter almost smokes. Place the steaks in the pan and lower the heat to medium. Saute the steaks for 4 minutes on one side and then for 3 minutes on the other side, for medium rare. Remove the steaks to a serving platter and cover tightly with aluminum foil.
- Meanwhile, pour all but 1 tablespoon of fat from the saute pan. Add the shallots and cook over medium heat for 2 minutes. Add the beef broth and cook over high heat for 4 to 6 minutes, until reduced by half, scraping the brown bits from the bottom of the pan. Add the Cognac and cook for 2 more minutes. Off the heat, swirl in the remaining 2 tablespoons of butter and 1/2 teaspoon salt. Serve the steaks hot with the sauce poured on top.
FILET MIGNON IN MUSHROOM BRANDY CREAM SAUCE
I've had this recipe for at least 20 years and finally tried it last year.......yyyyuuuummmmmmyyyy! It is definitely a 5 star recipe. The filets are cooked on the stove and finished in the oven, you won't believe how wonderful they are!!
Provided by Chef53Kathy
Categories Meat
Time 50m
Yield 4 steaks, 4 serving(s)
Number Of Ingredients 9
Steps:
- DO NOT SUBSTITUTE INGREDIENTS!
- Heat the olive oil in a large skillet over medium heat. Season both sides of the steaks with the salt and pepper as desired. Add the steaks to the hot skillet and sear two minuntes on each side until lightly browned. Transfer to an oven proof baking dish and bake uncovered in a 400* preheated oven 10-13 minutes for medium-medium rare doneness.
- Cook mushrooms and green onions in the same skillet over medium heat until just tender. Remove from heat and add the brandy, return to heat and simmer for 4 minutes. Add the whipping cream and bring just to boiling. Boil gently about 8 minutes or until reduced to about 1 cup. Season with additional salt and pepper if desired, finish sauce by adding butter and stir till blended.
- To serve, place steaks on a warm platter and spoon the sauce over the meat.
PAN-SEARED FILET MIGNON WITH BRANDY OR COGNAC SAUCE
Make and share this Pan-Seared Filet Mignon With Brandy or Cognac Sauce recipe from Food.com.
Provided by Oolala
Categories Steak
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat skillet in medium high setting.
- Add olive oil and heat for about 30 seconds.
- Sprinkle steaks with salt and pepper on both sides.
- Add the steaks and the garlic to the skillet and pan sear each side for about 3-4 minutes.
- Steaks will be medium rare (internal temperature of 140-145 degrees F.) when small drops of juice begin to ooze on the surface of the steaks.
- Transfer meat to a warm plate.
- Add the brandy or cognac to the pan and heat until the liquid is reduced by half.
- Discard the garlic and add the butter and stir until melted.
- Pour over filets and garnish with parsley.
Nutrition Facts : Calories 165.3, Fat 13.7, SaturatedFat 6.2, Cholesterol 22.9, Sodium 3.2, Carbohydrate 0.5, Fiber 0.1, Protein 0.2
FILETS MIGNONS WITH BRANDY AU JUS
Reducing the liquid for this dish yields an intensely flavored sauce, so a little is all you need.
Yield Serves 4; 3 ounces beef and 1 tablespoon sauce per serving
Number Of Ingredients 10
Steps:
- Preheat the oven to 200°F.
- In a small bowl, stir together the water, 2 tablespoons brandy, bouillon granules, and Worcestershire sauce. Set aside.
- Lightly spray a large skillet with cooking spray. Heat over high heat. Sprinkle the salt over the beef. Cook the beef for 2 minutes on each side. Reduce the heat to medium. Cook for 2 to 6 minutes, or to the desired doneness. Transfer the beef to an ovenproof plate. Put in the oven to keep warm.
- Return the skillet (don't drain) to the heat. Increase the heat to high. Pour the brandy mixture into the skillet, scraping the bottom and side to dislodge any browned bits. Bring to a boil. Boil for 4 minutes, or until the liquid is reduced to 1/4 cup, stirring constantly. Remove from the heat.
- Add the margarine and remaining 1/2 teaspoon brandy, stirring until the margarine has melted.
- Transfer the beef to plates. Spoon the sauce over the beef. Sprinkle with the pepper and parsley.
- (Per serving)
- Calories: 174
- Total fat: 5.0g
- Saturated: 2.5g
- Trans: 0.0g
- Polyunsaturated: 0.5g
- Monounsaturated: 2.5g
- Cholesterol: 57mg
- Sodium: 135mg
- Carbohydrates: 1g
- Fiber: 0g
- Sugars: 0g
- Protein: 24g
- Calcium: 9mg
- Potassium: 387mg
- 3 lean meat
BEEF AU JUS
This is the most minimalist method for doing a quick au jus for your prime rib of beef.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 15m
Yield 4
Number Of Ingredients 4
Steps:
- Melt fat in a skillet over medium-high heat. Whisk flour into beef fat; cook, whisking constantly, until the mixture thickens, about 3 minutes.
- Pour beef broth into fat mixture; increase heat to high and bring mixture to a boil.
- Boil mixture until it thickens slightly; season with salt and pepper to taste.
Nutrition Facts : Calories 52.6 calories, Carbohydrate 2.3 g, Cholesterol 17.5 mg, Fat 1.1 g, Fiber 0.1 g, Protein 8 g, SaturatedFat 0.5 g, Sodium 439.8 mg
FILET MIGNON WITH A.1. BRANDY SAUCE
Get out the A.1. Sauce, the brandy and the filet mignons to make the kind of dish you usually only get at your favorite steakhouse.
Provided by My Food and Family
Categories Home
Time 15m
Yield Makes 4 servings, one steak each.
Number Of Ingredients 9
Steps:
- Heat oil in large saute pan on medium-high heat. Add steaks; cook 3 to 4 min. on each side or until seared on both sides.
- Add garlic, shallots, brandy and pepper; stir. Simmer 1 min. Add steak sauce and butter; stir until butter is melted. Cook until steak is cooked through (160ºF) and sauce just starts to boil.
- Serve steaks topped with the sauce. Garnish with arugula.
Nutrition Facts : Calories 260, Fat 16 g, SaturatedFat 5 g, TransFat 0.5 g, Cholesterol 60 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 19 g
GRILLED FILET MIGNON WITH BRANDY MUSTARD SAUCE
Categories Mustard Fourth of July Father's Day Backyard BBQ Dinner Meat Brandy Summer Grill Grill/Barbecue Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Prepare a medium-hot fire in a charcoal grill, or heat a gas grill to high. Brush steaks with oil; season with salt and pepper.
- Grill steaks until cooked to desired doneness, 5-6 minutes per side for medium-rare. Transfer steaks to a plate and let rest for 5 minutes
- Meanwhile, heat 1 tablespoon oil in a large cast-iron skillet set on grill alongside steaks. Add mushrooms and shallots to skillet and stir until mushrooms are tender and browned in spots and shallots are tender, 4-5 minutes. Remove skillet from heat; stir in brandy (caution: Mixture may ignite). Return skillet to grill. Add broth, Dijon mustard, and thyme leaves; stir to blend.
- Add cream; simmer until mushroom sauce is slightly thickened, 4-5 minutes. Season sauce to taste with salt, pepper, and cayenne.
- Spoon sauce onto plates; top each with a filet. Garnish with chives.
FILET MIGNON IN A BRANDY DIJON SAUCE
Filet mignon is my favorite steak so I have collected several recipes over the years. This sounds easy but it does call for "igniting" the brandy! Please use care!
Provided by Oolala
Categories Steak
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Melt 2 tablespoons butter with oil in a heavy large skillet over medium/high heat.
- Sprinkle steaks with salt and pepper and add to the skillet; sear 2 minutes per side.
- Reduce heat to medium and cook to desired doness, about 1 minute longer per side for medium-rare.
- Transfer steaks to a platter and cover.
- Wipe out skillet and add 2 tablespoons butter and melt over medium heat.
- Add the shallots and saute for 1 minute and remove skillet from heat; cool for 1 minute.
- Add brandy. Ignite with a match and when flame subsides, add broth.
- Boil over high heat until syrupy, about 8 minutes.
- Whisk in mustard and remaining 2 tablespoons of butter. Season with salt and pepper to taste and spoon over steaks.
- Garnish with chives and enjoy.
Nutrition Facts : Calories 297.1, Fat 24.6, SaturatedFat 11.8, Cholesterol 46.2, Sodium 439.8, Carbohydrate 3.6, Fiber 0.1, Sugar 0.1, Protein 1.8
FILET MIGNON WITH DIJON BRANDY SAUCE
Make and share this Filet Mignon With Dijon Brandy Sauce recipe from Food.com.
Provided by lazyme
Categories Steak
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Sprinkle filets with salt and pepper to taste.
- In large skillet, melt butter.
- Cook filets as desired.
- Pour brandy over meat.
- Ignite carefully.
- When flame dies, remove meat to heated platter.
- Cook onion in drippings.
- Stir in heavy cream.
- Simmer until sauce slightly thickens.
- Mix in mustard.
- Serve sauce immediately over filets.
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