Tarragon brandy pan sauce for steak. Great recipe for Tarragon brandy pan sauce for steak. Herby, savoury, and just slightly tangy, this sauce is one of our favourites. Be careful not to burn the garlic.
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. Simmer the stock till reduced slightly and stir in the cream and tarragon. You can cook Tarragon brandy pan sauce for steak using 7 ingredients and 3 steps. Here is how you achieve it.
Ingredients of Tarragon brandy pan sauce for steak
- It's 1 of shallot, finely chopped.
- Prepare 1 clove of garlic, minced.
- Prepare 1/2 cup of brandy.
- You need 1 tbsp of red wine vinegar.
- It's 3/4 cup of beef stock.
- It's 3 tbsp of fresh tarragon, chopped.
- It's 1/4 cup of heavy cream.
Serve the steaks with the sauce. Rib-eye steaks are well marbled and incredibly juicy as a result, that is why I love them. Steak Fillet With Tarragon Cream Brandy SauceFood.com. Steak DianeRecipesPlus. brandy, skirt steaks, cream, parsley, garlic, worcestershire sauce.
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..
For a full-bodied, complex sauce to accompany our roast chicken recipe, we found that a traditional pairing of tarragon and lemon fit the bill perfectly—and took just minutes to make. The sauce recipe uses the most of the pan drippings, whi. 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. Mustard adds plenty of flavor to the pan sauce.