Bobs Round Steak In A Brandy And Wine Sauce Recipes

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BRANDY FLAMED PEPPERCORN STEAK



Brandy Flamed Peppercorn Steak image

A five-star recipe for sirloin steak cooked in butter, garlic and wine, and then set on fire! Crushed peppercorns, brandy, and a cream sauce give this an extra classy taste.

Provided by TFRIESEN

Categories     Meat and Poultry Recipes     Beef     Steaks     Sirloin Steak Recipes

Time 45m

Yield 4

Number Of Ingredients 12

3 tablespoons crushed black peppercorns
2 (8 ounce) beef top sirloin steaks
1 tablespoon lemon pepper
1 teaspoon salt
5 tablespoons butter
2 cloves garlic, minced
½ cup red wine
3 tablespoons brandy
¼ cup chopped green onions
1 shallot, chopped
½ cup heavy cream
1 teaspoon white sugar

Steps:

  • Press crushed peppercorns into both sides of each steak. Sprinkle with lemon pepper and salt.
  • Melt butter in a large skillet over medium-high heat. Stir in garlic and wine, and cook for 1 minute. Arrange steaks in pan, and cook until desired doneness, about 5 minutes per side. Reduce heat to low.
  • Pour brandy onto steaks, and carefully light with a match. Let the flames burn off. Sprinkle green onion and shallot around the steaks, and circle the steaks with cream. Cook, stirring sauce, until hot. Transfer steaks to plates. Stir sugar into sauce, and then spoon over meat.

Nutrition Facts : Calories 490 calories, Carbohydrate 9.1 g, Cholesterol 138.5 mg, Fat 35.8 g, Fiber 1.6 g, Protein 20.3 g, SaturatedFat 20.1 g, Sodium 1089.1 mg, Sugar 2 g

PEPPER STEAK WITH BRANDY SAUCE



Pepper Steak with Brandy Sauce image

I found this recipe in the Oct '02 issue of Good Housekeeping. It is very easy to make and looks and tastes like a gourmet meal. Goes well with twice baked potatoes and red wine. My husband loves this--we use it for special occasions.

Provided by SpeechTeachMe

Categories     Sauces

Time 24m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon whole black peppercorn, crushed
1/2 teaspoon salt
4 (5 ounce) beef tenderloin steaks, 1 1/4 inch thick (about , filet mignon)
1 tablespoon margarine or 1 tablespoon butter
1 tablespoon olive oil
1/4 cup dry white wine
2 tablespoons brandy
1/2 cup heavy cream or 1/2 cup whipping cream
1 tablespoon chopped fresh chives, plus whole chives for garnish

Steps:

  • In cup, mix peppercorns and salt.
  • Rub mixture all over steaks.
  • In nonstick 12" skillet, melt margarine with oil over medium high heat.
  • Add steaks and cook 14 to 16 minutes for medium-rare or until desired doneness, turning steaks over once.
  • Transfer steaks to 4 dinner plates;keep warm.
  • Add wine and brandy to skillet.
  • Heat to boiling, stirring until browned bits are loosened from bottom of skillet.
  • Add cream and boil about 1 minute or until sauce thickens.
  • Stir in chopped chives.
  • Pour over steaks.
  • Garnish with chives.
  • **You can use any tenderloin steaks--I've used this recipe with venison tenderloins and it was just as good**.

PRESIDENT FORD'S BRAISED EYE ROUND STEAK



President Ford's Braised Eye Round Steak image

Beef eye of round steaks are simmered in a red wine sauce until tender enough to cut with a fork. This is said to be one of former President Ford's favorite recipes.

Provided by PPPfoods

Categories     Meat and Poultry Recipes     Beef     Steaks     Round Steak Recipes

Time 1h25m

Yield 6

Number Of Ingredients 9

2 tablespoons vegetable oil
2 large onions, sliced
12 (4 ounce) beef eye of round steaks
¼ teaspoon dried thyme
1 teaspoon seasoned salt
¼ cup all-purpose flour for coating
1 cup beef consomme
1 cup Burgundy wine
1 teaspoon chopped fresh parsley

Steps:

  • Heat the oil in a large skillet over medium-high heat. Add onions; cook and stir until lightly browned and tender, about 5 minutes. Remove the onions from the skillet using a slotted spoon and set aside in a bowl. Season the steaks with thyme and seasoned salt, then dust them lightly with flour. Fry the steaks in the skillet over medium-high heat until browned on each side, about 5 minutes per side.
  • Pour the red wine and beef consomme in with the beef. Return the cooked onions to the pan. Cook over medium-high heat until the aroma of wine dissipates, 2 to 3 minutes. Reduce heat to low, cover, and simmer for 1 hour. Serve steaks with the sauce and a garnish of fresh parsley.

Nutrition Facts : Calories 341.9 calories, Carbohydrate 10 g, Cholesterol 70.6 mg, Fat 17.2 g, Fiber 1 g, Protein 27.9 g, SaturatedFat 5.7 g, Sodium 346.6 mg, Sugar 2.5 g

PAN-SEARED STEAK WITH RED WINE SAUCE



Pan-Seared Steak With Red Wine Sauce image

You can use any cut of steak, either bone-in or boneless, to make this classic French bistro dish. Steaks cut from the tenderloin, such as filet mignon, are the most tender pieces of beef, though they lack the assertively beefy chew of sirloins and rib steaks. Adding brandy to the pan sauce not only contributes flavor; its high alcohol content and acidity help extract flavor from the pan drippings. However, if setting it on fire makes you nervous, skip that step and let the brandy simmer down for an extra few minutes to cook off most of the alcohol. Make sure to open a good bottle of red wine to use in the sauce here, preferably one that you're happy to finish off with dinner. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master. Buy the book.

Provided by Melissa Clark

Categories     dinner, steaks and chops, main course

Time 35m

Yield 4 servings

Number Of Ingredients 11

Kosher salt, as needed
Freshly ground black pepper, as needed
1 1/2 pounds boneless steak, or 1 3/4 pounds bone-in steak (1 1/2 inches thick)
2 shallots
2 1/2 tablespoons unsalted butter
1/2 teaspoon neutral oil, such as grapeseed
2 tablespoons good brandy, preferably Cognac
1/3 cup dry red wine
1/3 cup beef or chicken stock, preferably homemade
1 tablespoon chopped chives
Watercress, for serving

Steps:

  • Generously sprinkle salt and pepper all over steaks, then let steaks rest uncovered for 15 minutes at room temperature. Meanwhile, mince the shallots.
  • Melt 1/2 tablespoon butter and the oil in a large skillet over medium-high heat until almost smoking. Add steaks and cook until done to taste, about 3 to 4 minutes per side for rare and a little longer for medium-rare or medium. (Bone-in steaks take a few minutes longer to cook through than boneless.) If the pan begins to smoke or burn, lower the heat. Transfer steaks to a plate to rest while you prepare the sauce.
  • Add shallots to the skillet and cook over medium heat until lightly browned, about 1 minute. Add brandy to the skillet and use a long-handled match or igniter to set the brandy on fire. (Stand back when you do this.) Let flames die out, then add red wine and cook until reduced and syrupy, 2 to 4 minutes. Add stock and boil until reduced and thickened, 3 to 4 minutes longer.
  • Remove pan from heat and whisk in remaining 2 tablespoons butter and the chives. Serve steaks and sauce immediately with watercress.

Nutrition Facts : @context http, Calories 517, UnsaturatedFat 17 grams, Carbohydrate 7 grams, Fat 35 grams, Fiber 1 gram, Protein 35 grams, SaturatedFat 16 grams, Sodium 594 milligrams, Sugar 3 grams, TransFat 2 grams

BOB'S ROUND STEAK IN A BRANDY AND WINE SAUCE.



Bob's Round Steak in a Brandy and Wine Sauce. image

I have been making this with just a wine sauce for a wile.But Susan Felicano gave me an idea that I wanted to try. Well this came out so goodthat I had to pass it on...

Provided by Bob Wakeman @bluecatfish1

Categories     Beef

Number Of Ingredients 13

3 pound(s) round steak,1 1/2inches thick.
3 tablespoon(s) real butter
1 1/2 cup(s) chopped onions
2 package(s) prepared mustard
1 tablespoon(s) worcestershire sauce
1 cup(s) fresh mushrooms,your choice
1/2 teaspoon(s) salt and pepper
1/4 cup(s) dry red wine
1/2 cup(s) brandy
2 tablespoon(s) flour
2 tablespoon(s) steak sauce
1/2 cup(s) beef stock
3 tablespoon(s) olive oil, light

Steps:

  • I use a 12" deep cast iron skillet with lid for this. Heat butter and olive oil in skillet on medium heat. Now turn heat to med-high. Brown steaks on all sides. Reduce heat to low. Top steak with mushrooms. In a mixing bowl add all ingredients (but not the flour). using a wisk,wisk till well mixed. Pour over steak,cover and simmer for 2 hours.or untill meat is tender.(If you need to add liquid while cooking.I added 1/2 cup of beef stock).
  • Remove meat from skillet to a plater and keep warm. Add flour to the juices and wisk well(I added an extra 1/3 cup of wine and 1/3 cup of brandy at this time).Simmer for 3-4 min. Pour over meat and serve I served mashed potatoes with the steak..

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