Seasoning and Spicy

Recipe: Tasty Tarragon brandy pan sauce for steak

Tarragon brandy pan sauce for steak. 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 until reduced slightly and stir in the.

Tarragon brandy pan sauce for steak If you don't have time to cut up a whole chicken, consider. Used butter and cut onions in half and eliminated the tarragon as I don't care for the flavor. I would prefer a stronger garlic flavor so next time I'll double it. You can cook Tarragon brandy pan sauce for steak using 7 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Tarragon brandy pan sauce for steak

  1. You need 1 of shallot, finely chopped.
  2. You need 1 clove of garlic, minced.
  3. It’s 1/2 cup of brandy.
  4. Prepare 1 tbsp of red wine vinegar.
  5. You need 3/4 cup of beef stock.
  6. Prepare 3 tbsp of fresh tarragon, chopped.
  7. You need 1/4 cup of heavy cream.

A creamy tarragon sauce with herbs is quick and easy to make and tastes delicious serves with meat and seafood, especially chicken. Tarragon is a spring and summer French herb with an anise-like flavor. The leaves add a sophisticated element to the sauce and pair perfectly with sour cream. Remove the pan from heat and add the broth and brandy, taking care not to let the liquid splatter.

Tarragon brandy pan sauce for steak instructions

  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..

Season with additional salt and pepper, to taste. Deglaze pan, scraping up brown bits, until reduced by half. Add chicken stock (have heated so that it comes to the boil quickly).. Add sauce, mustard, and tarragon to skillet steaks cooked in; boil until slightly thickened, scraping up browned bits from bottom of pan. This is a very nice full bodied sauce to go with most chicken dishes or just over a plain chicken breast.