Recipe of Quick Tarragon brandy pan sauce for steak


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Tarragon brandy pan sauce for steak

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, tarragon brandy pan sauce for steak. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Tarragon brandy pan sauce for steak is one of the most popular of current trending meals on earth. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. They are nice and they look fantastic. Tarragon brandy pan sauce for steak is something which I have loved my entire life.

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. Tarragon brandy pan sauce for steak Herby, savoury, and just slightly tangy, this sauce is one of our favourites. Add the brandy to the pan.

To get started with this particular recipe, we must first prepare a few components. You can have tarragon brandy pan sauce for steak using 7 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Tarragon brandy pan sauce for steak:
  1. Get 1 shallot, finely chopped
  2. Prepare 1 clove garlic, minced
  3. Get 1/2 cup brandy
  4. Make ready 1 tbsp red wine vinegar
  5. Take 3/4 cup beef stock
  6. Make ready 3 tbsp fresh tarragon, chopped
  7. Get 1/4 cup heavy cream

Add the brandy and then flame with a match. Add the stock, bring to the boil, then add mustard, Worcestershire sauce and double cream. Simmer gently, add tarragon and season. Add the juices from the rested steak to the sauce.

Instructions to make Tarragon brandy pan sauce for steak:
  1. 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.
  2. 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.
  3. 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.

Simmer gently, add tarragon and season. Add the juices from the rested steak to the sauce. Lots of butter, shallots, a splash of brandy or Madeira or Marsala, a pinch of thyme, and parsley or chervil at the end. I like to serve this sauce with something to eat it with — other than the steak, of course. Mashed potatoes with lots of butter, cream and some garlic is a good call.

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