Hey everyone, it’s me, Dave, welcome to our recipe site. Today, I will show you a way 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 unique. This is gonna smell and look delicious.
Tarragon brandy pan sauce for steak is one of the most popular of recent trending meals on earth. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Tarragon brandy pan sauce for steak is something which I’ve loved my whole life. They’re fine and they look wonderful.
A velvety red wine pan sauce adds luxurious flavor to these incredibly tender, pan-roasted steaks. An aromatic French rub composed of thyme, tarragon and. Tarragon isn't a classic herb to stir into this quick sauce, but it goes beautifully with the steak.
To get started with this particular recipe, we have to prepare a few ingredients. You can have tarragon brandy pan sauce for steak using 7 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Tarragon brandy pan sauce for steak:
- Make ready 1 shallot, finely chopped
- Prepare 1 clove garlic, minced
- Prepare 1/2 cup brandy
- Take 1 tbsp red wine vinegar
- Get 3/4 cup beef stock
- Get 3 tbsp fresh tarragon, chopped
- Take 1/4 cup heavy cream
To serve, transfer sauce to a medium saucepan. Turn heat to medium-high and deglaze the pan with the wine and add in the stock and brandy. Simmer the stock till reduced slightly and stir in the cream and tarragon. Serve the steaks with the sauce.
Instructions to make Tarragon brandy pan sauce for steak:
- 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.
Rib-eye steaks are well marbled and incredibly juicy as a result, that is why I love them. A quick dish to pull together with a really elegant feel from the cream sauce - loved the hints of licorice from the tarragon in combination with the tangy mustard.. Mix in the mustard and tarragon, season with salt and pepper, return the chicken to the pan and cook. Reinvent your favourite steak with this luscious tarragon and mushroom sauce recipe. A quick-and-easy sauce that turns a simple steak into something very special.
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