Steak Fillet With Tarragon Cream Brandy Sauce Food

BRANDY CREAM SAUCE FOR PAN-FRIED FILET MIGNON

Steps:

• Remove filets from your fridge and let them come to room temperature on your counter for 30 minutes to an hour.

FILET MIGNON STEAKS WITH TARRAGON MUSHROOMS

Steps:

• Preheat oven to 425 degrees F.
• Heat canola oil in a medium heavy oven-proof skillet. Meanwhile, sprinkle steaks with kosher salt and pepper. When oil shimmers, add steaks, and cook until the bottom is deeply browned, about 5 minutes. Turn steaks over, insert remote oven-proof inta-read thermometer into the center of one steak (if using) and transfer the skillet to the oven. Roast until the steaks are 130 degrees F for medium-rare 8 to 11 minutes. Transfer steaks to a plate and tent with foil to keep warm.
• Place skillet over medium- high heat. Use caution the handle will be hot!! Add shallot and thyme to the skillet, and cook, stirring until the shallot is browned, about 30 seconds. Add vermouth and let simmer until almost reduced by one half. Stir the cornstarch into the broth and add to the skillet. Bring to a simmer, stirring. Cook until slightly thickened and reduced to about ½ cup. Remove from the heat.
• Meanwhile while steaks roast, heat olive oil in a large skillet over medium-high heat. Add scallion whites, mushrooms and salt, and cook, stirring occasionally until the mushrooms are browning and the juices evaporate, 6 to 8 minutes. Stir in scallion greens and tarragon and remove from the heat.
• Serve steaks with the vermouth sauce and mushrooms.

STEAK, BRANDY AND CREAM SAUCE

Steps:

• Melt a knob of butter in a large frying pan, then add the steaks and sear quickly on both sides until brown.
• Next, add the shallot and cook the steak to your liking, then remove and allow to rest.
• Meanwhile, pour in the brandy and light it with a match, then cook until the flames die out. Spoon in the Roddas Cornish clotted cream and mustard, and stir well.
• Finally, season with sea salt and black pepper and leave to simmer for 1-2 minutes.

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.

STEAK FILLET WITH MUSHROOMS

Steps:

• Pre-heat oven to 180 degrees celsius.
• Heat oil in a pan, add steaks and sear 2 minutes each side, cook for a further 4-5 Min's a side.
• Remove to an oven proof dish and cook for a further 15-20 Min's for Medium rare-Medium. Please adjust cooking times for thinner steaks as I said above mine were about 300g a piece and this cooking time gave us a tender steaks, nice and pink in the middle.
• Sauce.
• Melt butter in a pan, add mushrooms, cook, until almost tender, add garlic and cook for a further 2 Min's, stirring, so garlic does not burn.
• Add creme fraiche, cream and stock, bring to the boil. Reduce heat to a simmer, mix a little water with cornflour, add to sauce and stir until mixture thickens.
• Stir in onions and parsley, serve sauce over steak.

STEAK FILLET WITH TARRAGON CREAM BRANDY SAUCE

Steps:

• Add sliced onion to a small pan with a little olive oil and cook until onion is soft and browned, can either be kept warm on stove or reheated in a microwave later.
• 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.
• Add pepper, tarragon and juice stir to combine, keep sauce warm on a low heat, on the stove, stirring occasionally to prevent a skin forming over the top.
• Steaks.
• Season steaks on both sides with salt and pepper, BBQ, Grill or pan fry until browned and cooked as desired.
• I like mine medium rare so when I have thick steaks like these, I sear each side for 2 minutes and then place in the oven for 15 minutes at 180°C.
• To Serve: Top each steak with some onion, pour sauce over and serve with whatever veg and starch you want. I served mine with creamed spinach.

STEAKHOUSE MUSHROOMS

Steps:

• In a large skillet, heat butter over medium-high heat. Add mushrooms; cook and stir until tender. Stir in seasonings and, if desired, browning sauce. Reduce heat to medium; cook, covered, for 3-5 minutes to allow flavors to blend.