Brandy Mustard Cream Sauce Recipes

PORK MEDALLIONS WITH BRANDY CREAM SAUCE

Steps:

• Cook linguine according to package directions. Meanwhile, flatten pork slices to 1/4-in. thickness. Place flour in a large shallow dish. Add pork, a few pieces at a time, and turn to coat., In a large skillet over medium-high heat, cook pork in oil and 2 tablespoons butter in batches until juices run clear, 3-4 minutes on each side. Set aside and keep warm., In the same skillet, saute mushrooms and onions in remaining butter until tender. Add garlic; cook 1 minute longer. Add the cream, brandy, thyme, mustard, salt, pepper and cayenne. Bring to a boil; cook until liquid is reduced by half, about 8 minutes., Drain linguine. Stir tomatoes into sauce mixture; add pork and heat through. Serve with linguine and sprinkle with cheese.

BRANDY MUSTARD CREAM SAUCE

Steps:

• Pre-heat a medium sauté pan over medium-high heat. Add the olive oil and sauté the shallot until brown - about 2 minutes. Deglaze the pan by adding the brandy and scraping up any bits of brown on the bottom of the pan. Simmer and reduce the volume of the brandy by half.
• Add the chicken stock, Dijon mustard and heavy cream and whisk until smooth. Simmer gently until the sauce has thickened - about 8 minutes. (If you'd like a super smooth sauce, strain the mixture through a fine strainer to remove the shallots. Otherwise, just continue with the recipe.)
• Remove the pan from the heat, add the butter and fresh thyme and swirl until the butter has melted. Season with salt and pepper to taste and serve.

STEAK AU POIVRE WITH BRANDY CREAM SAUCE

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.

CHICKEN WITH BRANDY MUSTARD CREAM SAUCE

Steps:

• Dip the chicken in flour until coated, and shake off the excess.
• Put the butter in a large heavy skillet over medium high heat. When the butter is melted, add the chicken and cook until golden on each side, about 4-5 minutes per side. Transfer to a plate and keep warm.
• Add shallot, brandy and wine to the skillet and bring to a boil, stirring to get all the cooked bits off the bottom. Simmer for 2-3 minutes - the liquid will cook down a little.
• Stir in the mustard, and then the cream. Simmer for another 3 minutes. Season to taste with salt and pepper.
• Spoon a little sauce on each plate, place a chicken breast on top, and spoon more sauce over the top. Garnish with chopped shallots. I like to serve this with slivered steamed carrots and green beans.

FILET MIGNON WITH DIJON BRANDY SAUCE

Steps:

• Sprinkle filets with salt and pepper to taste.
• In large skillet, melt butter.
• Cook filets as desired.
• Pour brandy over meat.
• Ignite carefully.
• When flame dies, remove meat to heated platter.
• Cook onion in drippings.
• Stir in heavy cream.
• Simmer until sauce slightly thickens.
• Mix in mustard.
• Serve sauce immediately over filets.

CHICKEN WITH MUSTARD CREAM SAUCE

Steps:

• *Amount of cream and broth has slightly decreased; add more as needed.Cut the chicken breasts in half lengthwise so that you have eight smaller, thinner chicken cutlets. Salt and pepper both sides.Heat oil and butter in a large skillet over medium-high heat. Cook cutlets on both sides until nice and golden brown and cooked through. Remove chicken from the skillet and keep on a plate. Reduce the heat to medium. Add the garlic to the pan and saute it for a minute, stirring to make sure it won't burn. Next pour in the brandy (or wine if using) being careful if cooking over an open flame. Then just let the booze bubble up and cook until it's reduced by half. Throw in the mustards and stir to combine, then pour in the cream. Stir in chicken broth, adding more if the sauce seems too thick. Taste sauce and adjust whatever you think it needs. Add chicken breasts back to the pan, nestling them into the sauce. Allow sauce to cook for another few minutes, shaking the pan if needed to move things around. Serve chicken with a green salad, spooning the sauce over the top. Yum and...yum.

CHICKEN BREASTS WITH BRANDIED MUSTARD CREAM SAUCE

Steps:

• Preheat oven to 200°F.
• Note: to clarify butter: Put the butter in a stainless steel bowl in a 200 degree oven. After 1 hour, skim off the crust on top. Put the bowl in the refrigerator. When the butter has re solidified, turn it out of the bowl. Scrape off and discard the white solid layer of milk solids (this is what burns during frying). Wrap and refrigerate the yellow layer of clarified butter until needed. One pound of butter yields about 14 oz. of clarified butter.
• Mix the flour with the 1 teaspoon each of salt and of pepper.
• Dredge the chicken in the seasoned flour and shake off the excess.
• Heat the clarified butter in a skillet and add the chicken and sauté over medium heat for 5 minutes. Turn the chicken and sauté for 3-5 more minutes or until just done.
• Remove from the skillet and keep warm in the oven.
• Discard any butter left in the pan.
• Add the shallots, vermouth, and brandy to the pan; turn the heat to high and reduce the liquid to 3 tablespoons while stirring to scrape up any browned bits.
• Whisk in the mustard. Add the salt, pepper, and cream and cook over medium-high heat for 2-3 minutes, stirring occasionally, until mixture is the consistency of a light gravy.
• Transfer the chicken from the oven to dinner plates, mask with the sauce, dust with the parsley and serve at once.

GRILLED FILET MIGNON WITH BRANDY MUSTARD SAUCE

Steps:

• Prepare a medium-hot fire in a charcoal grill, or heat a gas grill to high. Brush steaks with oil; season with salt and pepper.
• Grill steaks until cooked to desired doneness, 5-6 minutes per side for medium-rare. Transfer steaks to a plate and let rest for 5 minutes
• Meanwhile, heat 1 tablespoon oil in a large cast-iron skillet set on grill alongside steaks. Add mushrooms and shallots to skillet and stir until mushrooms are tender and browned in spots and shallots are tender, 4-5 minutes. Remove skillet from heat; stir in brandy (caution: Mixture may ignite). Return skillet to grill. Add broth, Dijon mustard, and thyme leaves; stir to blend.
• Add cream; simmer until mushroom sauce is slightly thickened, 4-5 minutes. Season sauce to taste with salt, pepper, and cayenne.
• Spoon sauce onto plates; top each with a filet. Garnish with chives.