Fast Guide to Serving 5-Star Tarragon brandy pan sauce for steak
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To cook an extraordinary Tarragon brandy pan sauce for steak, here are the ingridients required:
- Use 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.
- Use 3/4 cup of beef stock.
- Prepare 3 tbsp of fresh tarragon, chopped.
- Prepare 1/4 cup of heavy cream.
After preparing the materials, next you are good to make your 5-star Tarragon brandy pan sauce for steak by following the procedures below:
- 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..
The steaks are served atop sauteed spinach. Add sauce, mustard, and tarragon to skillet steaks cooked in; boil until slightly thickened, scraping up browned bits from bottom of pan. 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.
Recipe : Tarragon brandy pan sauce for steak
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