STEAK WITH A RICH MUSHROOM AND BRANDY SAUCE RECIPE
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
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
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.
SKIRT STEAK WITH MUSHROOM-CREAM PAN SAUCE RECIPE
This easy weeknight meal features skirt steaks, seared until brown, then served with a flavorful pan sauce made from cremini mushrooms, shallots, garlic, thyme, chicken stock, white wine, and heavy cream.
Provided by Daniel Gritzer
Categories Entree Mains Quick Dinners
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Season steak all over with salt and pepper. In 2 large stainless steel or cast iron skillets, heat 2 tablespoons oil in each over high heat until lightly smoking. Divide steaks between skillets and sear, turning frequently, until well browned on both sides and an instant-read thermometer registers 120 to 125°F for medium-rare, about 7 minutes. Transfer steaks to a plate and keep warm.
- Divide remaining 2 tablespoons oil between the skillets and heat until shimmering. Add half the mushrooms to each skillet and cook, stirring frequently and scraping up any browned bits from bottom of pan, until mushrooms have released their liquid and it has cooked off, about 6 minutes. Add half the shallots, garlic, and thyme to each skillet and continue cooking, stirring, until mushrooms are browned and shallots are softened and lightly golden, about 7 minutes longer. Season with salt and pepper.
- Add half the wine to each skillet and bring to a boil, stirring and scraping up any browned bits. Scrape the contents of 1 skillet into the other and continue cooking until wine has evaporated, about 6 minutes. Add stock and reduce by half, about 4 minutes. Add cream, bring to a boil, and reduce to a simmer. Simmer until lightly reduced and the sauce has thickened slightly. Season with salt and pepper.
- Return steaks to skillet, bathe with sauce to rewarm and serve right away.
Nutrition Facts : Calories 711 kcal, Carbohydrate 14 g, Cholesterol 122 mg, Fiber 2 g, Protein 43 g, SaturatedFat 17 g, Sodium 362 mg, Sugar 6 g, Fat 53 g, ServingSize Serves 4, UnsaturatedFat 0 g
SKIRT STEAK WITH MUSHROOMS AND RED WINE SAUCE
I really enjoy making skirt steak, because it is pretty hard to screw up! It really takes no time to cook, and it is so succulent. This recipe features mushrooms, which are a real favorite of mine, and red wine, which is another favorite!
Provided by JackieOhNo
Categories Vegetable
Time 45m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Soak dried mushrooms in hot water 15 minutes. Drain mushrooms, reserving liquid. Rinse mushrooms thoroughly. Strain soaking liquid through coffee filter or paper towel.
- Meanwhile, let steaks warm at room temperature 10-15 minutes.
- Heat oil in heavy skillet over medium heat. Add steaks and saute, turning once, about 8 minutes for medium-rare. Remove to serving platter and cover loosely.
- Pour off all but thin layer of fat from skillet. Heat over medium heat. Add shallots and cook, stirring constantly, just until wilted, about 30 seconds. Stir in both dried and fresh mushrooms and sprinkle with salt and pepper. Cook, stirring constantly, until lightly browned, about 3 minutes. Pour in wine and mushroom-soaking liquid. Boil until liquid is reduced by half. Stir in cream and any meat juices on plates. Taste and adjust seasonings. Spoon sauce over steaks and serve hot.
Nutrition Facts : Calories 150.3, Fat 12.5, SaturatedFat 4.3, Cholesterol 20.6, Sodium 300.2, Carbohydrate 3.8, Fiber 0.3, Sugar 0.7, Protein 1.4
PEPPER STEAK WITH BRANDY SAUCE
I found this recipe in the Oct '02 issue of Good Housekeeping. It is very easy to make and looks and tastes like a gourmet meal. Goes well with twice baked potatoes and red wine. My husband loves this--we use it for special occasions.
Provided by SpeechTeachMe
Categories Sauces
Time 24m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In cup, mix peppercorns and salt.
- Rub mixture all over steaks.
- In nonstick 12" skillet, melt margarine with oil over medium high heat.
- Add steaks and cook 14 to 16 minutes for medium-rare or until desired doneness, turning steaks over once.
- Transfer steaks to 4 dinner plates;keep warm.
- Add wine and brandy to skillet.
- Heat to boiling, stirring until browned bits are loosened from bottom of skillet.
- Add cream and boil about 1 minute or until sauce thickens.
- Stir in chopped chives.
- Pour over steaks.
- Garnish with chives.
- **You can use any tenderloin steaks--I've used this recipe with venison tenderloins and it was just as good**.
NEW YORK STRIP STEAK WITH BRANDIED MUSHROOMS
Make and share this New York Strip Steak With Brandied Mushrooms recipe from Food.com.
Provided by CookingONTheSide
Categories Steak
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat 1 T of the oil in large skillet over medium-high heat.
- Season steaks with 1 t of the salt and 1/4 t of the pepper.
- Place steaks in the hot pan and cook, turning to brown both sides, about 3-4 minutes per side for medium-rare.
- Remove steaks and cover loosely with foil to keep warm.
- In same skillet, add the remaining 1 T oil.
- Add mushrooms and cook, stirring for 10-15 minutes, until mushrooms are golden and soft.
- Add thyme, 1/4 t salt and garlic and cook for 2 more minutes.
- Remove mushrooms with a slotted spoon; place in a bowl.
- In same skillet, add brandy and cook until brandy is almost evaporated, about 1 minute.
- Add cream and cook 2-3 minutes, until slightly thickened.
- Return mushrooms and their juices to the pan and simmer for 2 more minutes.
- Season with the remaining 1/4 t salt and 1/4 t pepper.
- Serve with steak.
Nutrition Facts : Calories 903.8, Fat 62.5, SaturatedFat 25.6, Cholesterol 270.4, Sodium 1042.8, Carbohydrate 9.2, Fiber 2.4, Sugar 4.5, Protein 66.2
PEPPERED SKIRT STEAK, BRANDY MUSHROOM SAUCE OVER BAGUETTES
This is an absolute favorite of mine. I love Fillet Mignon with this sauce, but it is expensive. This is an inexpensive version and to even stretch the cost out even more, I serve this over toasted baguettes. Add a side of sauteed spinach or kale and my Recipe #406524. A very inexpensive, but yet flavorful meal.
Provided by SarasotaCook
Categories Sauces
Time 40m
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Steak -- Rub a little olive oil on the steak and season well on both sides with the peppercorns and salt. Now, I prefer using my indoor grill pan, to get some nice grill marks, but you could use an outdoor grill, or even a large saute pan, but you may have to cut the steaks in 2 pieces to get them to fit in a pan. You can even broil it, but I don't like the outcome as well. Cook to medium rare, for me (but cook it how you like it), and remember it will continue to cook after removing from the heat. About 5-7 minutes on the first side not quite as long on the second side (it depends on the thickness of your steak). Remove and cover with foil to let it rest.
- Sauce -- In a small pot, melt the butter and saute the shallot and mushrooms until lightly tender. Add in the brandy (you can ignite it if you want or you do not have to). If you ignite it, please remember to remove from the heat before doing so. If you ignite it, please let it burn off a few seconds, and then add in the broth and simmer about 4 minutes until most of the liquid is absorbed. This is the perfect time as the steak is resting.
- Bread -- Just brush or drizzle olive oil over the slices of bread and lightly toast on each side.
- Finish the Sauce -- After most of the liquid has reduced, add in the cream and bring to medium heat. Don't boil! Just heat up the cream.
- Steak -- Slice AGAINST the grain to ensure a tender steak.
- Serve -- Just plate a couple of toasted baguettes on each plate and top with sliced steak. Top that with the creamy mushroom brandy sauce and chopped scallions as a garnish. ENJOY!
Nutrition Facts : Calories 1061.2, Fat 61.4, SaturatedFat 31.2, Cholesterol 263.7, Sodium 740.1, Carbohydrate 40.8, Fiber 2.2, Sugar 0.9, Protein 69.6
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