STEAK FILLET WITH TARRAGON CREAM BRANDY SAUCE
I bought some thick steak fillets the other night and was going to serve them with a peppered sauce and creamed spinach. I still made the creamed spinach as we have not had it in a while and I knew my hubby would like it as it is a favorite of his. I noticed I had some tarragon to use up and new I would not be making anything to use it in over the next few days, so I came up with this sauce, to utilize it. The sauce turned out surprisingly well and we both enjoyed it very much, instead of cooking the onions I was using up in the sauce. I sliced 2 onions thinly and fried them separately and placed them on top of the steak.
Provided by The Flying Chef
Categories Steak
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
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.
FILETS WITH MUSHROOM & BRANDY CREAM SAUCE
This silky sauce, brimming with a quartet of mushrooms and flavored with a splash of brandy, will turn any steak into a special treat. -Tina Eliopoulos, Tucson, Arizona
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 4 servings (2 cups cream sauce).
Number Of Ingredients 14
Steps:
- In a large skillet, saute mushrooms and shallot in butter until tender. Add garlic; cook 1 minute longer. Remove from the heat. Add brandy; cook over medium heat until liquid is evaporated., Add broth and cream; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Combine cornstarch and water until smooth; stir into skillet. Return to a boil; cook and stir for 1-2 minutes or until thickened. Stir in salt., Meanwhile, grill steaks, covered, over medium heat for 6-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with sauce.
Nutrition Facts : Calories 496 calories, Fat 27g fat (14g saturated fat), Cholesterol 130mg cholesterol, Sodium 426mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 1g fiber), Protein 39g protein.
STEAK, BRANDY AND CREAM SAUCE
Steak with brandy mustard and Rodda's clotted cream sauce, Perfect for autumn entertaining.
Provided by roddascornwall
Time 15m
Yield Serves 2
Number Of Ingredients 5
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.
FILET MIGNON WITH TARRAGON
Make and share this filet mignon with tarragon recipe from Food.com.
Provided by chia2160
Categories Steak
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- heat oil in saucepan, add shallots and cook for 3 minutes.
- add stock, wine and brandy, reduce until thickened, 5 minutes.
- add cream, reduce until 3/4 c, set sauce aside melt butter in skillet, add garlic, saute 1 minute.
- add spinach, cook until wilted, tossing, about 2 minutes, set aside in another skillet heat oil, add tenderloins and cook until med rare, about 5 mins per side (i like mine cooked longer).
- divide spinach between 4 plates, top each with a filet.
- add sauce back to pan, stir in mustard and tarragon, add salt& pepper to taste, pour over steaks.
STEAK FILLET WITH MUSHROOMS
This is a simple steak recipe that tastes great, I served mine over sweet potato rosti which went really well. You can use any mushrooms you like, what ever is in season or your favourite. I used swiss brown, enoki and oyster, so take your pick. I used herbed butter to cook the mushrooms which I strongly recommend as it adds so much flavour to the sauce.
Provided by The Flying Chef
Categories Steak
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
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.
FILET MIGNONS WITH PEPPER CREAM SAUCE
These luscious steaks' peppery bite is tamed with a velvety cream sauce.
Provided by goodeets7
Categories World Cuisine Recipes European French
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Place the peppercorns into a shallow bowl. Sprinkle the beef tenderloin filets with salt on both sides, and coat both sides with crushed peppercorns.
- Melt the butter with the olive oil over high heat in a heavy skillet (not nonstick) until the foam disappears from the butter. Gently place the steaks in the pan, and cook until they start to become firm and are reddish-pink and juicy in the center, about 3 1/2 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove the steaks to platter, and cover tightly with foil.
- Pour the beef broth into the skillet, and use a whisk to stir the broth and scrape up any dissolved brown flavor bits from the skillet. Whisk in the cream, and simmer the sauce until it's reduced and thickened, 6 to 7 minutes. Place the steaks back in the skillet, turn to coat with sauce, and serve with the remaining sauce.
Nutrition Facts : Calories 548.6 calories, Carbohydrate 4.9 g, Cholesterol 175.8 mg, Fat 46.7 g, Fiber 1.3 g, Protein 27.5 g, SaturatedFat 23.8 g, Sodium 209.2 mg, Sugar 0.1 g
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