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Title : Recipe: Yummy Tarragon brandy pan sauce for steak
link : Recipe: Yummy Tarragon brandy pan sauce for steak

Tarragon brandy pan sauce for steak. Cook your steak in a stainless steel pan. While it 's resting, wipe away any burned bits. This Tarragon Steak Recipe with Pan Sauce is simple and quick to make with lots of flavor and yummy richness.

Tarragon brandy pan sauce for steak Steak DianeRecipesPlus. brandy, skirt steaks, cream, parsley, garlic, worcestershire sauce. 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. You can have Tarragon brandy pan sauce for steak using 7 ingredients and 3 steps. Here is how you try this.

Ingredients of Tarragon brandy pan sauce for steak

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

Tarragon Melting Sauce: Position knife blade in food processor bowl; add all ingredients, and process until smooth. Warm steak and potatoes, served on a bed of greens and tomatoes with a red wine vinaigrette -- comfort food without the guilt. A dash of brandy deepens the earthy flavors. This creamy dipping sauce has a flavorful blend of tarragon, chervil, and basil that makes it a versatile accompaniment for your favorite protein.

Tarragon brandy pan sauce for steak How To

  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..

Store in an airtight container in the refrigerator if not using immediately. To serve, transfer sauce to a medium saucepan. Pan-Roasted Chicken with Cream Sauce, reprinted here with permission from Nourishing Broth, is simple to prepare, but also rich with cream, broth and a sprinkling of tarragon that balances nicely with the sharp sour notes of Dijon-style mustard. If you don't have time to cut up a whole chicken, consider. Stir in the double cream and parsley and bring to the boil.



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