Tarragon brandy pan sauce for steak. This ultra-tender steak melts in your mouth (especially when you use the nine steps/tricks below), is moderately priced, takes an easy. This Tarragon Steak Recipe with Pan Sauce is simple and quick to make with lots of flavor and yummy richness. I used a big Ribeye for this recipe video, a.
Remove the pan from heat and add the broth and brandy, taking care not to let the liquid splatter.
Season with additional salt and pepper, to taste.
Cut into a delicious piece of meat in this Steak with Brandy Peppercorn Sauce.
You can cook Tarragon brandy pan sauce for steak using 7 ingredients and 3 steps. Here is how you cook that.
Ingredients of Tarragon brandy pan sauce for steak
- Prepare 1 of shallot, finely chopped.
- Prepare 1 clove of garlic, minced.
- It's 1/2 cup of brandy.
- Prepare 1 tbsp of red wine vinegar.
- You need 3/4 cup of beef stock.
- It's 3 tbsp of fresh tarragon, chopped.
- Prepare 1/4 cup of heavy cream.
You'll get to make your own flavorful creamy sauce when you try out our recipe for Steak with Brandy Peppercorn Sauce. Strain sauce into a small saucepan and bring back to a boil. Pan sauces are designed to turn the browned bits in the bottom of a pan, lovingly known as fond, into a base for making sauce or gravy for the cooked meat. I prefer Dijon for steaks, but honey mustard is particularly delicious in a pan sauce for pork dishes.
Tarragon brandy pan sauce for steak step by step
- 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..
- 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..
- 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..
Mustard adds plenty of flavor to the pan sauce. This creamy dipping sauce has a flavorful blend of tarragon, chervil, and basil that makes it a versatile accompaniment for your favorite protein. Store in an airtight container in the refrigerator if not using immediately. To serve, transfer sauce to a medium saucepan. Adding brandy to the pan sauce not only contributes flavor; its high alcohol content and acidity help extract flavor from the pan drippings.
