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. A velvety red wine pan sauce adds luxurious flavor to these incredibly tender, pan-roasted steaks.

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. Tarragon brandy pan sauce for steak most diverse and own mind taste that unique. Few types of Tarragon brandy pan sauce for steak recipes are also sufficient simple to process and dont pick up lengthy. Though not everybody likes Tarragon brandy pan sauce for steak food, now several people are getting attached and like the various Tarragon brandy pan sauce for steak foods available. This can be seen from the number of restaurants that prepare Tarragon brandy pan sauce for steak as one of the serving. You can cook Tarragon brandy pan sauce for steak using 7 ingredients and 3 steps. Here is how you cook it.

Ingredients of Tarragon brandy pan sauce for steak

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

How to Make a Delicious Tarragon Sauce at Home. Tarragon, also known as the dragon herb, is a perennial herb indigenous to Asia. Tarragon is one of the herbs that compose the famous French admixture known as fines herbs, (pronounced FEEN ERB), along with chervil, chives and parsley. 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 step by step

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..

Then, whisk in the remaining butter. Season with additional salt and pepper, to taste. 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. A pan sauce feels like something you read on a menu, doesn't it?

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