Brandy Mushroom Sauce For Steak Recipes

Steps:

• Melt butter in pan over moderate heat and add the garlic, spring onions and the mushrooms.
• Cook until mushrooms are golden brown.
• Add the brandy and cream and bring to boil.
• Turn down heat and simmer for 5minutes or until the sauce has thickened.
• Serve poured over steak, chicken or pork.
• Enjoy.

Steps:

• Heat 2 tablespoons oil in a large saute pan over medium-high heat until smoking. Sprinkle the steaks all over with salt and pepper. Put the steaks in the pan and cook, turning to brown all sides completely, until medium-rare, 8 to 10 minutes depending on how thick the steaks are. Remove the steaks to a platter with tongs and cover loosely with a tent of aluminum foil to keep the meat warm while you make the sauce.
• Put the saute pan back over medium-high heat and add 1/4 cup olive oil. When the oil is smoking, add the mushrooms and cook, stirring, about 10 minutes, until golden brown. Then add the thyme and garlic, and season well with salt and pepper. Toss a few more times to cook the garlic, then dump the mushrooms out onto a platter. Take the pan off the heat, add the brandy, and cook until almost evaporated. Add the cream and cook that down 2 to 3 minutes until reduced by about one-half and thickened. Return the mushrooms to the pan with whatever juices have collected on the platter and simmer the whole thing another 2 minutes until thickened again. Season with salt and pepper.
• Slice the steak thin against the grain. Taste the sauce for salt and pepper and serve.

Steps:

• Season steaks with salt and pepper; sear in oil in a large saute pan over high heat for 6 min, turning once. Remove steaks from pan; let steaks rest until sauce is ready. (This makes sure you have a JUICY steak).
• Add mushrooms and shallot to pan that was used to cook the steak; saute over medium-high heat until any liquid is evaporated.
• Stir in tomato paste; cook until it begins to brown. Add flour; cook sauce about 1 minute.
• Deglaze the pan with the brandy; reduce until liquid is almost evaporated. Add broth; cook, stirring constantly until sauce thickens, about 3 minute.
• Serve sauce over steaks.

Steps:

• Steak -- Rub a little olive oil on the steak and season well on both sides with the peppercorns and salt. Now, I prefer using my indoor grill pan, to get some nice grill marks, but you could use an outdoor grill, or even a large saute pan, but you may have to cut the steaks in 2 pieces to get them to fit in a pan. You can even broil it, but I don't like the outcome as well. Cook to medium rare, for me (but cook it how you like it), and remember it will continue to cook after removing from the heat. About 5-7 minutes on the first side not quite as long on the second side (it depends on the thickness of your steak). Remove and cover with foil to let it rest.
• Sauce -- In a small pot, melt the butter and saute the shallot and mushrooms until lightly tender. Add in the brandy (you can ignite it if you want or you do not have to). If you ignite it, please remember to remove from the heat before doing so. If you ignite it, please let it burn off a few seconds, and then add in the broth and simmer about 4 minutes until most of the liquid is absorbed. This is the perfect time as the steak is resting.
• Bread -- Just brush or drizzle olive oil over the slices of bread and lightly toast on each side.
• Finish the Sauce -- After most of the liquid has reduced, add in the cream and bring to medium heat. Don't boil! Just heat up the cream.
• Steak -- Slice AGAINST the grain to ensure a tender steak.
• Serve -- Just plate a couple of toasted baguettes on each plate and top with sliced steak. Top that with the creamy mushroom brandy sauce and chopped scallions as a garnish. ENJOY!