Hey everyone, it is me, Dave, welcome to my recipe site. Today, I will show you a way to prepare a special dish, tarragon brandy pan sauce for steak. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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. View top rated Tarragon pan sauce recipes with ratings and reviews. A creamy tarragon sauce with herbs is quick and easy to make and tastes delicious serves with meat and seafood, especially chicken.

Tarragon brandy pan sauce for steak is one of the most well liked of current trending foods on earth. It is enjoyed by millions every day. It is simple, it is fast, it tastes delicious. They’re nice and they look fantastic. Tarragon brandy pan sauce for steak is something which I’ve loved my entire life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook tarragon brandy pan sauce for steak using 7 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Tarragon brandy pan sauce for steak:

1. Get shallot, finely chopped
2. Make ready garlic, minced
3. Make ready brandy
4. Take red wine vinegar
5. Make ready beef stock
6. Prepare fresh tarragon, chopped
7. Prepare heavy cream

Cook until mushrooms are golden brown. Add the brandy and cream and bring to boil. Serve poured over steak, chicken or pork. Remove the pan from heat and add the broth and brandy, taking care not to let the liquid splatter.

Instructions to make Tarragon brandy pan sauce for steak:

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.

Serve poured over steak, chicken or pork. Remove the pan from heat and add the broth and brandy, taking care not to let the liquid splatter. Season with additional salt and pepper, to taste. Steak au Poirve is classic French recipe that creates a fantastic pan sauce in typical French style. Fresh ground black pepper, cream and beef tenderloin come together and cooked to perfection.

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