Steaks With Brandy Mushrooms Recipes

STEAKS WITH MUSHROOMS

Steps:

• Rub both sides of steaks with salt and pepper. In a large skillet, cook steaks in butter until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove and keep warm. , In the same skillet, saute mushrooms until tender. Serve with steaks.

BRANDY FLAMED PEPPERCORN STEAK

Steps:

• Press crushed peppercorns into both sides of each steak. Sprinkle with lemon pepper and salt.
• Melt butter in a large skillet over medium-high heat. Stir in garlic and wine, and cook for 1 minute. Arrange steaks in pan, and cook until desired doneness, about 5 minutes per side. Reduce heat to low.
• Pour brandy onto steaks, and carefully light with a match. Let the flames burn off. Sprinkle green onion and shallot around the steaks, and circle the steaks with cream. Cook, stirring sauce, until hot. Transfer steaks to plates. Stir sugar into sauce, and then spoon over meat.

BRANDY & CREAM MUSHROOM SAUCE

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.

MUSHROOMS FOR STEAK

Steps:

• Simmer all ingredients together until mushrooms are tender.

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.

STEAK WITH A RICH MUSHROOM AND BRANDY SAUCE RECIPE

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.

FILETS WITH MUSHROOM & BRANDY CREAM SAUCE

Steps:

• In a large skillet, saute mushrooms and shallot in butter until tender. Add garlic; cook 1 minute longer. Remove from the heat. Add brandy; cook over medium heat until liquid is evaporated., Add broth and cream; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Combine cornstarch and water until smooth; stir into skillet. Return to a boil; cook and stir for 1-2 minutes or until thickened. Stir in salt., Meanwhile, grill steaks, covered, over medium heat for 6-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with sauce.

STEAKS IN BRANDY-CREAM SAUCE

Steps:

• In a large skillet, heat olive oil over medium heat. Sprinkle both sides of steaks with salt and ground pepper; add to hot skillet. Cook for 2 minutes on each side or until brown. Transfer to a 2-quart rectangular baking dish. Bake the steaks, uncovered, in a 400 degrees F oven for 10 to 13 minutes for medium-rare doneness (145 degrees F).
• For brandy-cream sauce, in the same skillet cook mushrooms and onions over medium heat till just until tender. Remove the pan from heat; add brandy. Carefully ignite brandy with a long match (mixture will flame up). Or don't ignite brandy; return to heat and simmer, uncovered, for 4 minutes or till most of the liquid is evaporated. When the flame is gone or most of the liquid has been evaporated, add whipping cream. Bring the sauce just to boiling. Boil gently for about 8 minutes or until reduced to 1 cup, stirring frequently. Season with salt and pepper.
• To serve, place steaks on warm serving plates and spoon the sauce over the meat. Makes 2 to 4 servings.

BEEF TENDERLOIN STEAKS WITH BRANDY MUSHROOMS

Steps:

• Place the beef on a plate. In a small bowl, combine the salt and pepper; sprinkle half of the mixture evenly over both sides of the beef and let stand 15 minutes. Preheat oven 200 degrees F. Meanwhile, to the remaining salt and pepper add coffee granules, vinegar, and all, but 1 tablespoon of the brandy; set aside. Coat a large nonstick skillet with cooking spray and place over medium-high heat until hot. Coat mushrooms with additional cooking spray and add to skillet. Cook 5 minutes or until most of liquid is absorbed. Transfer to bowl. Place skillet over medium high heat; heat 1 minute. Add steaks; cook for 3 minutes on each side. Reduce to medium low, turn and cook 2 minutes or until desired doneness (medium rare 145 degrees or medium 160 degrees F). Place on four individual dinner plates and place in oven to keep warm. Add the brandy mixture to skillet; return to heat. Bring to a boil over medium high heat and boil 1 minute or until reduced to 1/4 cup liquid. Stir in the mushrooms and cook over medium high heat 1 to 2 minutes or until most of the liquid is evaporated, remove from heat, stir in the remaining 1 tablespoon brandy and the spread. Spoon evenly over beef, top with additional coarsely ground black pepper, if desire, and serve immediately. Makes 4 (1 steak and 1/4 cup mushrooms)

STEAKS WITH BRANDY MUSHROOMS

Steps:

• Rinse porcini and drain. Bring broth to boil, remove from heat and add porcini. Cover, let sand 30 minutes. Strain through sieve, pressing to release liquid. Chop mushrooms. Let soaking liquid settle and pour into another bowl leaving sediment behind. Reserve mushrooms and liquid. Melt butter and oil in skillet. Add porcini and saute about 5 minutes. Add shallots and button mushroomsand saute until mushrooms are tender. Mix in flour, stir 2 minutes. Gradually mix in soaking liquid and brandy. Bring to simmer, stirring constantly. Heat oil in large skillet over high heat. Season steaks with salt and pepper and saute about 5 minutes per side. Arrange steaks on platter. Transfer mushroom sauce to steak skillet. Be careful if the pan is too hot or the sauce will evaporate too quickly. Scrape up the browned bits and cook until sauce thickens, about 1 minute. Season with salt and pepper and spoon over steaks. Sprinkle with chopped parsley. Serves 2. Adapted from Bon Appetit, October 1993