Tarragon brandy pan sauce for steak. 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.
Take the pan off the heat and stir in the tarragon and cream. Add demi glace, stir and simmer until the sauce is thick enough to coat a spoon. See recipes for Tarragon brandy pan sauce for steak too. You can have 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
- You need 1 of shallot, finely chopped.
- Prepare 1 clove of garlic, minced.
- You need 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.
- You need 1/4 cup of 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.
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..
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. Transfer steak to a cutting board to rest. Rich, buttery, tarragon-flavored Béarnaise is the easiest elegant steak sauce to make at home. [Photographs: J.
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