Easiest Way to Make Tarragon brandy pan sauce for steak in 32 Minutes at Home

Hello everybody, it’s me, Dave, welcome to my recipe site. Today, I will show you a way to prepare a special dish, tarragon brandy pan sauce for steak. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Tarragon brandy pan sauce for steak is one of the most popular of recent trending meals in the world. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. They are fine and they look fantastic. Tarragon brandy pan sauce for steak is something that I have loved my entire life.

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. Tarragon isn't a classic herb to stir into this quick sauce, but it goes beautifully with the steak.

To get started with this recipe, we have to prepare a few components. You can cook tarragon brandy pan sauce for steak using 7 ingredients and 3 steps. Here is how you cook that.

Ingredients

The ingredients needed to make Tarragon brandy pan sauce for steak:

1. Take 1 shallot, finely chopped
2. Prepare 1 clove garlic, minced
3. Make ready 1/2 cup brandy
4. Take 1 tbsp red wine vinegar
5. Get 3/4 cup beef stock
6. Make ready 3 tbsp fresh tarragon, chopped
7. Take 1/4 cup heavy cream

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.

Instructions

Steps to make Tarragon brandy pan sauce for steak:

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.

Mustard adds plenty of flavor to the pan sauce. This creamy dipping sauce has a flavorful blend of tarragon, chervil, and basil that makes it a versatile accompaniment for your favorite protein. 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.

So that’s going to wrap this up for this exceptional food tarragon brandy pan sauce for steak recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!

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