Steak Brandy And Cream Sauce Recipes

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BRANDY CREAM SAUCE FOR PAN-FRIED FILET MIGNON



Brandy Cream Sauce for Pan-Fried Filet Mignon image

This brandy cream sauce for steak never ever disappoints. It's so packed with flavor and the creamy texture makes a delightful sauce for filet mignon or any steak. I'm also sharing my foolproof way to make pan-fried filet mignon that comes out perfectly cooked on the stovetop.

Provided by Karin and Ken

Categories     Main Course

Time 35m

Number Of Ingredients 12

2 pounds mini potatoes (unpeeled, cut in half)
1/3 cup vegetable oil (peanut, canola, grapeseed or safflower)
1 tablespoon fresh thyme (minced or 1 teaspoon dried leaves)
kosher salt - (or coarse sea salt)
pepper - (freshly ground if possible)
4 6-8 ounce filet mignon steaks (1 1/2 - 2 inches thick)
1/4 cup vegetable oil (peanut, canola, grapeseed or safflower)
4 shallots (sliced into thin rings)
2 cups mushrooms (sliced)
4 garlic cloves (sliced thin)
1 cup heavy cream
1/2 cup brandy (cognac, rum, bourbon, apple or white grape juice )

Steps:

  • Remove filets from your fridge and let them come to room temperature on your counter for 30 minutes to an hour.

Nutrition Facts : Calories 749 kcal, Carbohydrate 45 g, Protein 9 g, Fat 54 g, SaturatedFat 19 g, TransFat 0.2 g, Cholesterol 68 mg, Sodium 64 mg, Fiber 5 g, Sugar 8 g, UnsaturatedFat 32 g, ServingSize 1 serving

GRILLED PEPPERED STEAK WITH BRANDY CREAM SAUCE



Grilled Peppered Steak with Brandy Cream Sauce image

This is as tender, tempting and timesaving as it gets--a recipe suitable for company or a romantic treat for two.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 36m

Yield 6

Number Of Ingredients 7

3 teaspoons cracked black pepper
6 beef tenderloin steaks, about 3/4 inch thick (about 1 1/2 lb)
1/4 cup finely chopped shallots or green onions
1 tablespoon butter or margarine
1/4 cup brandy or Progresso™ beef flavored broth
1/2 cup Progresso™ beef flavored broth (from 32-oz carton)
1/2 cup sour cream

Steps:

  • Heat coals or gas grill for direct heat.
  • Press pepper onto both sides of beef.
  • Grill beef uncovered 4 to 6 inches from medium heat 7 to 8 minutes on each side for medium doneness (160°F) or until desired doneness.
  • While beef is grilling, melt butter in 1-quart saucepan over medium heat. Cook shallots in butter, stirring occasionally, until tender. Stir in brandy and broth. Cook over medium-high heat about 5 minutes or until mixture is slightly reduced. Stir in sour cream. Serve with beef.

Nutrition Facts : Calories 230, Carbohydrate 1 g, Cholesterol 80 mg, Fat 1, Fiber 0 g, Protein 25 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 210 mg

STEAKS IN BRANDY-CREAM SAUCE



Steaks in Brandy-Cream Sauce image

This beef is so tender you almost can cut it with a fork. Smother it in the mushroom-cream sauce and serve it for a dinner party with special friends.

Provided by Midwest Living

Categories     Food

Time 30m

Number Of Ingredients 7

1 tablespoon olive oil
2 1-1/2-inch thick beef tenderloin steaks (8 ounces each)
Salt and pepper
2 cups sliced fresh mushrooms
2 green onions, thinly sliced
⅓ cup brandy
1 cup whipping cream

Steps:

  • In a large skillet, heat olive oil over medium heat. Sprinkle both sides of steaks with salt and ground pepper; add to hot skillet. Cook for 2 minutes on each side or until brown. Transfer to a 2-quart rectangular baking dish. Bake the steaks, uncovered, in a 400 degrees F oven for 10 to 13 minutes for medium-rare doneness (145 degrees F).
  • For brandy-cream sauce, in the same skillet cook mushrooms and onions over medium heat till just until tender. Remove the pan from heat; add brandy. Carefully ignite brandy with a long match (mixture will flame up). Or don't ignite brandy; return to heat and simmer, uncovered, for 4 minutes or till most of the liquid is evaporated. When the flame is gone or most of the liquid has been evaporated, add whipping cream. Bring the sauce just to boiling. Boil gently for about 8 minutes or until reduced to 1 cup, stirring frequently. Season with salt and pepper.
  • To serve, place steaks on warm serving plates and spoon the sauce over the meat. Makes 2 to 4 servings.

Nutrition Facts : Calories 476 calories, Carbohydrate 3 g, Cholesterol 152 mg, Fat 35 g, Protein 26 g, SaturatedFat 18 g, Sodium 112 mg

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

STEAK, BRANDY AND CREAM SAUCE



Steak, brandy and cream sauce image

Steak with brandy mustard and Rodda's clotted cream sauce, Perfect for autumn entertaining.

Provided by roddascornwall

Time 15m

Yield Serves 2

Number Of Ingredients 5

2 steak (we like sirloin)
1 large shallot, peeled and finely chopped
3 tbsp brandy
100g Roddas Cornish clotted cream
2 tsp wholegrain mustard

Steps:

  • Melt a knob of butter in a large frying pan, then add the steaks and sear quickly on both sides until brown.
  • Next, add the shallot and cook the steak to your liking, then remove and allow to rest.
  • Meanwhile, pour in the brandy and light it with a match, then cook until the flames die out. Spoon in the Roddas Cornish clotted cream and mustard, and stir well.
  • Finally, season with sea salt and black pepper and leave to simmer for 1-2 minutes.

STEAK AU POIVRE WITH BRANDY CREAM SAUCE



STEAK AU POIVRE WITH BRANDY CREAM SAUCE image

Peppercorn steak is a dinner classic. We make this version particularly special by serving it with a creamy brandy and Dijon mustard sauce.

Categories     Mains

Yield Serves 6.

Number Of Ingredients 11

6 thick beef tenderloin steaks
2 tbsp black peppercorns, crushed
1 tbsp salted butter
1 tbsp extra-virgin olive oil
1/4 cup finely chopped onion
1 clove garlic, finely chopped
1/4 cup brandy
1/3 cup beef broth
1 tbsp Dijon mustard
1 cup whipping cream
1/8 tsp salt

Steps:

  • Pat steaks dry with paper towels. Press crushed peppercorns evenly onto each side of steaks.
  • Melt butter with oil in large heavy frypan over medium heat. Add steaks and cook to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to a platter; keep warm.
  • To prepare sauce, add onion and garlic to pan and sauté for 2 minutes. Stir in brandy, stock and mustard. Simmer until liquid is reduced by half. Stir in cream. Bring to a boil.
  • Reduce heat and simmer until sauce is thickened, about 5 - 7 minutes. Stir in salt. Spoon sauce over steaks and serve immediately.

Nutrition Facts : Calories 395 calories, 26.8 g fat, 31.1 g protein, 3.9 g carbohydrate, 0.8 g fibre, 204 mg sodium

BRANDIED PEPPER STEAK



Brandied Pepper Steak image

Years ago, a woman that had a son who was a chef shared this recipe of his with us. It is now a frequently requested family favorite.

Provided by TINA.FRANCO

Categories     Meat and Poultry Recipes     Beef     Steaks     Round Steak Recipes

Time 45m

Yield 6

Number Of Ingredients 11

1 (1 1/2 pound) top round steak
2 teaspoons coarse kosher salt
2 tablespoons black peppercorns, coarsely ground
½ cup clarified butter, melted
2 leaves fresh sage, bruised
1 sprig fresh thyme, bruised
4 sprigs fresh rosemary, bruised
¼ cup brandy
½ cup veal demi glace
½ cup heavy cream
1 tablespoon roux

Steps:

  • Season steak with salt and pepper, and firmly press seasonings into steak. In a large heavy skillet over medium heat, combine clarified butter, sage, thyme and rosemary. Cook until herbs begin to brown, then remove herbs.
  • Increase heat to medium-high. Sear steak for 10 to 15 minutes on each side. Carefully pour brandy over steak. Stand back, and ignite the brandy (flames can be quite intense). When flames die, remove steak from pan; keep warm.
  • Stir demi glace into pan, and deglaze the pan, scraping up any bits stuck to the bottom. Simmer until liquid is reduced by half. Stir in heavy cream, and any juices that have accumulated under the steak. Add roux to sauce to thicken to a smooth, rich consistency. Taste sauce and add more peppercorns or salt if desired.

Nutrition Facts : Calories 565.7 calories, Carbohydrate 10.8 g, Cholesterol 140.5 mg, Fat 43.7 g, Fiber 0.6 g, Protein 25.9 g, SaturatedFat 20.7 g, Sodium 1532.5 mg

ANYTHING BRANDY CREAM SAUCE



Anything Brandy Cream Sauce image

This is yummy (and versatile) sauce to use over steaks, chicken, pork chops, veal, etc. You can even try it on seafood, poached eggs, baked potatoes, or even steamed veggies. A lovely accompaniment to just about any dish.

Provided by 2Bleu

Categories     Sauces

Time 7m

Yield 1 cup, 12 serving(s)

Number Of Ingredients 7

1 tablespoon butter
1 green onion, finely chopped
1/4 cup chopped mushroom (optional)
1/4 cup broth (chicken beef or veggie depending, or even apple cider)
2 tablespoons brandy
1/2 cup heavy cream
salt and black pepper, to taste (optional)

Steps:

  • Melt butter in a 1 quart saucepan over medium-high heat. Add green onion and saute' until tender, about 1-2 minutes. If desired, add mushrooms and saute' 1 more minute.
  • Stir in broth and brandy. Cook about 5 minutes or until mixture is reduced (should coat back of spoon).
  • Stir in the heavy cream and season with salt and pepper if desired. Serve over just about anything.

STEAK WITH A RICH MUSHROOM AND BRANDY SAUCE RECIPE



Steak with a rich mushroom and brandy sauce recipe image

You can't go wrong with this classic French dish of juicy steak with a rich mushroom and brandy sauce. It's quick to make, which gives you more time to socialise. Try more dinner party recipes ...

Provided by GoodtoKnow

Categories     Dinner

Time 25m

Yield Serves: 6

Number Of Ingredients 11

15g (½ oz) unsalted butter
2 shallots, finely sliced
1 garlic clove, crushed
150g (5½ oz) mixed mushrooms such as oyster, chanterelle and sliced chestnut
Salt and black pepper
6 x 2.5cm (1in) thick fillet steaks
1tbsp olive oil
75ml (2½ fl oz) brandy
100ml (3½ fl oz) weak chicken stock
284ml tub double cream
2tbsp flat-leaf parsley, chopped

Steps:

  • Melt the butter in a large heavy-based pan over a low heat. Add the shallots and cook for 2 to 3 mins.
  • Increase the heat to high and stir in the garlic and mushrooms. Cook for 2 to 3 mins. Remove from the pan and wipe pan clean with kitchen paper.
  • Return the pan to a high heat. Season the steaks, then oil them lightly. Fry for 3 mins on each side for rare, or 4 min for well done. Remove from pan and set aside.
  • Add the cooked mushrooms, brandy and stock to the pan and simmer for 2 mins. Stir in the double cream and parsley and bring to the boil. Season to taste, then spoon over the steaks.

Nutrition Facts : @context https, Calories 616 Kcal, Fat 45 g

STEAK FILLET WITH TARRAGON CREAM BRANDY SAUCE



Steak Fillet With Tarragon Cream Brandy Sauce image

I bought some thick steak fillets the other night and was going to serve them with a peppered sauce and creamed spinach. I still made the creamed spinach as we have not had it in a while and I knew my hubby would like it as it is a favorite of his. I noticed I had some tarragon to use up and new I would not be making anything to use it in over the next few days, so I came up with this sauce, to utilize it. The sauce turned out surprisingly well and we both enjoyed it very much, instead of cooking the onions I was using up in the sauce. I sliced 2 onions thinly and fried them separately and placed them on top of the steak.

Provided by The Flying Chef

Categories     Steak

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

4 steak fillets (nice thick cut ones.)
2 onions, sliced thinly
3 tablespoons brandy
1 teaspoon beef stock granules
3 teaspoons french creamy mustard
1/2 teaspoon garlic powder
180 ml double cream
120 ml light cream
2 teaspoons cornflour
1 1/4 teaspoons pepper
1 tablespoon fresh tarragon, chopped finely (I did a generous tablespoon it was not quite 11/2 but a little over 1.)
2 teaspoons lemon juice

Steps:

  • Add sliced onion to a small pan with a little olive oil and cook until onion is soft and browned, can either be kept warm on stove or reheated in a microwave later.
  • Sauce.
  • Add brandy, beef stock and mustard to a pan bring to the boil, whisk to blend mustard.
  • Add garlic and both creams, mix a little water with cornflour, add to sauce stir until mixture boils and thickens, turn down heat.
  • Add pepper, tarragon and juice stir to combine, keep sauce warm on a low heat, on the stove, stirring occasionally to prevent a skin forming over the top.
  • Steaks.
  • Season steaks on both sides with salt and pepper, BBQ, Grill or pan fry until browned and cooked as desired.
  • I like mine medium rare so when I have thick steaks like these, I sear each side for 2 minutes and then place in the oven for 15 minutes at 180°C.
  • To Serve: Top each steak with some onion, pour sauce over and serve with whatever veg and starch you want. I served mine with creamed spinach.

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