Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, tarragon brandy pan sauce for steak. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Tarragon brandy pan sauce for steak is one of the most popular of recent trending meals on earth. It is appreciated by millions daily. It is simple, it is quick, it tastes delicious. They’re nice and they look fantastic. Tarragon brandy pan sauce for steak is something that I’ve loved my whole life.

A velvety red wine pan sauce adds luxurious flavor to these incredibly tender, pan-roasted steaks. An aromatic French rub composed of thyme, tarragon and. Tarragon isn't a classic herb to stir into this quick sauce, but it goes beautifully with the steak.

To begin with this recipe, we must first prepare a few ingredients. You can cook tarragon brandy pan sauce for steak using 7 ingredients and 3 steps. Here is how you can achieve it.

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

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

Mix in the mustard and tarragon, season with salt and pepper, return the chicken to the pan and cook. Pan-Roasted Chicken with Cream Sauce, reprinted here with permission from Nourishing Broth, is simple to prepare, but also rich with cream, broth and a sprinkling of tarragon that balances nicely with the sharp sour notes of Dijon-style mustard. If you don't have time to cut up a whole chicken, consider. Pan sauces are designed to turn the browned bits in the bottom of a pan, lovingly known as fond, into a base for making sauce or gravy for the cooked meat.

Steps 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.

I prefer Dijon for steaks, but honey mustard is particularly delicious in a pan sauce for pork dishes. Mustard adds plenty of flavor to the pan sauce. Used butter and cut onions in half and eliminated the tarragon as I don't care for the flavor. I would prefer a stronger garlic flavor so next time I'll double it. This creamy dipping sauce has a flavorful blend of tarragon, chervil, and basil that makes it a versatile accompaniment for your favorite protein.

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