Steak With Brandy Mushroom Sauce Recipes
NEW YORK STRIP STEAK WITH BRANDIED MUSHROOMS AND FRESH THYME
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.
BRANDY & CREAM MUSHROOM SAUCE
Make and share this Brandy & Cream Mushroom Sauce recipe from Food.com.
Provided by Jen T
Categories Sauces
Time 13m
Yield 4 serving(s)
Number Of Ingredients 6
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.
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MUSHROOM SAUCE WITH BRANDY - NO RECIPE REQUIRED
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- A great sauce can really make a dish special, and I’m always looking to find great combinations between meat and sauce. In this recipe video, I make a mushroom sauce with brandy for a filet mignon I just cooked. The technique is called a pan sauce, which can consist of just about anything, but almost always involves deglazing a pan. And while I’m using this sauce with steak, I think it goes really well with chicken and with pork, so feel free to mix it up. Recipe Overview and Keys to Success Short and fast this time, there a few things you should do to make sure your mushroom sauce turns out great:
- Use good stock – beef or chicken. The best you can buy, or make your own, I’ve got a great beef stock recipe here. Sauté the mushrooms until they are well done. I like to cook them until most of the water is evaporated, to really concentrate the flavor Don’t burn the garlic. Garlic can burn quickly in a hot pan, and burnt, it gives off a bitter taste. Watch it closely, and if needed, cool down the pan with a bit of water
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