Steaks With Brandy Mushrooms Recipes

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NEW YORK STRIP STEAK WITH BRANDIED MUSHROOMS AND FRESH THYME



New York Strip Steak with Brandied Mushrooms and Fresh Thyme image

Provided by Tyler Florence

Categories     main-dish

Time 37m

Yield 4 servings

Number Of Ingredients 8

4 New York strip steaks, each about 1 1/2 inches thick
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 pounds wild mushrooms, trimmed, brushed clean with a towel and stemmed, caps left whole
Leaves from 2 sprigs fresh thyme
2 cloves garlic, chopped
1/4 cup brandy
1/2 cup heavy cream

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



Steak with a rich mushroom and brandy sauce recipe image

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

15g (½ oz) unsalted butter
2 shallots, finely sliced
1 garlic clove, crushed
150g (5½ oz) mixed mushrooms such as oyster, chanterelle and sliced chestnut
Salt and black pepper
6 x 2.5cm (1in) thick fillet steaks
1tbsp olive oil
75ml (2½ fl oz) brandy
100ml (3½ fl oz) weak chicken stock
284ml tub double cream
2tbsp flat-leaf parsley, chopped

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

SIRLOIN STEAK WITH MUSHROOMS



Sirloin Steak with Mushrooms image

Steak served with a sophisticated but easy pan sauce of shiitake mushrooms, tarragon, white wine, shallot, and butter. Impress your sweetheart with this dish!

Provided by brandon

Categories     Meat and Poultry Recipes     Beef     Steaks     Sirloin Steak Recipes

Time 30m

Yield 2

Number Of Ingredients 10

1 (12 ounce) sirloin steak
salt and freshly ground black pepper to taste
2 tablespoons oil, or as needed
⅓ cup shiitake mushrooms, stems discarded, caps thickly sliced
½ shallot, sliced
1 clove garlic, peeled
⅓ cup dry white wine
⅓ cup beef broth
¼ cup butter, cubed
2 tablespoons chopped fresh tarragon

Steps:

  • Season steak with salt and pepper on both sides.
  • Heat a heavy skillet over high heat until a drop of water immediately sizzles and evaporates when flicked onto the skillet's surface. Pour in oil. Add steak and cook until it is beginning to firm and is hot and slightly pink in the center, about 4 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
  • Remove steak from skillet and set aside. Tent with foil to keep warm. Discard oil remaining in the skillet.
  • Reduce heat to medium-low and cook mushrooms, shallot, and garlic, stirring frequently, until softened, about 5 minutes. Pour in white wine and cook until slightly reduced. Pour in beef broth. Reduce heat to low and stir in butter, 1 cube at a time, stirring well after each addition. Stir in tarragon. Season with salt and pepper. Serve mushroom sauce over the steak.

Nutrition Facts : Calories 568.6 calories, Carbohydrate 5.5 g, Cholesterol 119.3 mg, Fat 42.6 g, Fiber 0.4 g, Protein 32.6 g, SaturatedFat 19 g, Sodium 446.6 mg, Sugar 1.1 g

STEAKS WITH MUSHROOMS



Steaks with Mushrooms image

For a budget-friendly option, I cut the small steaks off a good roast purchased on sale, then individually wrap and freeze them. Then I just take out as many as needed at a time. -Jeanette K. Cakouros, Brunswick, Maine

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 5

2 boneless beef sirloin steaks (5 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter
1 cup sliced fresh 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.

Nutrition Facts : Calories 197 calories, Fat 15g fat (8g saturated fat), Cholesterol 70mg cholesterol, Sodium 737mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 15g protein.

BRANDY FLAMED PEPPERCORN STEAK



Brandy Flamed Peppercorn Steak image

A five-star recipe for sirloin steak cooked in butter, garlic and wine, and then set on fire! Crushed peppercorns, brandy, and a cream sauce give this an extra classy taste.

Provided by TFRIESEN

Categories     Meat and Poultry Recipes     Beef     Steaks     Sirloin Steak Recipes

Time 45m

Yield 4

Number Of Ingredients 12

3 tablespoons crushed black peppercorns
2 (8 ounce) beef top sirloin steaks
1 tablespoon lemon pepper
1 teaspoon salt
5 tablespoons butter
2 cloves garlic, minced
½ cup red wine
3 tablespoons brandy
¼ cup chopped green onions
1 shallot, chopped
½ cup heavy cream
1 teaspoon white sugar

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.

Nutrition Facts : Calories 490 calories, Carbohydrate 9.1 g, Cholesterol 138.5 mg, Fat 35.8 g, Fiber 1.6 g, Protein 20.3 g, SaturatedFat 20.1 g, Sodium 1089.1 mg, Sugar 2 g

NEW YORK STRIP STEAK WITH BRANDIED MUSHROOMS



New York Strip Steak With Brandied Mushrooms image

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

2 tablespoons extra virgin olive oil
4 (10 ounce) boneless New York strip steaks, each 1-inch thick
1 1/2 teaspoons salt
1/2 teaspoon fresh ground black pepper
2 lbs white button mushrooms, left whole and untrimmed
1/2 teaspoon fresh thyme leave
3 garlic cloves, chopped
1/4 cup brandy
1/2 cup heavy cream

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

STEAK WITH BRANDY MUSHROOM SAUCE



Steak With Brandy Mushroom Sauce image

I found this recipe in Weeknight Menus magazine and I am putting it here for safe keeping. I get asked for this recipe alot it is easier to print out a copy than it is to hand write it and maybe miss something. Hope you all enjoy! Oh, and feel free to use pork chops of comparable size if you like.

Provided by SkinnyMinnie

Categories     Steak

Time 20m

Yield 2 serving(s)

Number Of Ingredients 10

16 ounces New York strip steaks, 1-inch thick
1 tablespoon olive oil
8 ounces button mushrooms, sliced
1 tablespoon shallot, minced
1 tablespoon tomato paste
1 1/2 teaspoons flour
2 tablespoons brandy
3/4 cup chicken broth
salt, to taste
pepper, to taste

Steps:

  • Season steaks with salt and pepper; sear in oil in a large saute pan over high heat for 6 min, turning once. Remove steaks from pan; let steaks rest until sauce is ready. (This makes sure you have a JUICY steak).
  • Add mushrooms and shallot to pan that was used to cook the steak; saute over medium-high heat until any liquid is evaporated.
  • Stir in tomato paste; cook until it begins to brown. Add flour; cook sauce about 1 minute.
  • Deglaze the pan with the brandy; reduce until liquid is almost evaporated. Add broth; cook, stirring constantly until sauce thickens, about 3 minute.
  • Serve sauce over steaks.

Nutrition Facts : Calories 676.2, Fat 42.9, SaturatedFat 15.3, Cholesterol 183.7, Sodium 468.3, Carbohydrate 8.1, Fiber 1.6, Sugar 3.6, Protein 53

FILETS WITH MUSHROOM & BRANDY CREAM SAUCE



Filets with Mushroom & Brandy Cream Sauce image

This silky sauce, brimming with a quartet of mushrooms and flavored with a splash of brandy, will turn any steak into a special treat. -Tina Eliopoulos, Tucson, Arizona

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 4 servings (2 cups cream sauce).

Number Of Ingredients 14

3/4 cup sliced fresh mushrooms
3/4 cup sliced baby portobello mushrooms
3/4 cup sliced fresh shiitake mushrooms
3/4 cup fresh oyster mushrooms
1-1/2 teaspoons chopped shallot
2 tablespoons butter
2 garlic cloves, minced
1/2 cup brandy
1 cup beef broth
1/2 cup heavy whipping cream
4-1/2 teaspoons cornstarch
4-1/2 teaspoons water
1/4 teaspoon salt
4 beef tenderloin steaks (6 ounces each)

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.

Nutrition Facts : Calories 496 calories, Fat 27g fat (14g saturated fat), Cholesterol 130mg cholesterol, Sodium 426mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 1g fiber), Protein 39g protein.

RIB-EYE STEAKS WITH MUSHROOMS, BRANDY AND BLUE CHEESE



Rib-Eye Steaks with Mushrooms, Brandy and Blue Cheese image

Categories     Beef     Mushroom     Sauté     Father's Day     Blue Cheese     Rosemary     Steak     Brandy     Winter     Bon Appétit

Yield Makes 2 servings

Number Of Ingredients 11

2 10- to 12-ounce rib-eye steaks (each about 1 inch thick)
1 tablespoon olive oil
3 tablespoons unsalted butter
1 small onion, thinly sliced
1/2 pound mushrooms, thickly sliced
4 garlic cloves, chopped
3/4 cup canned beef broth
1/4 cup brandy
1/4 teaspoon minced fresh rosemary
1 1/4 cups crumbled blue cheese (about 4 ounces)
Fresh rosemary sprigs

Steps:

  • Place steaks in shallow dish. Drizzle with oil; rub oil all over steaks. Sprinkle with salt and pepper. Let stand at room temperature 1 hour.
  • Melt butter in heavy medium skillet over medium-high heat. Add onion and sauté until beginning to soften, about 3 minutes. Add mushrooms and garlic; sauté until mushrooms are just tender, about 4 minutes.
  • Heat heavy large skillet over medium-high heat. Add steaks to skillet; fry until cooked to desired doneness, about 5 minutes per side for medium-rare. Using tongs, transfer steaks to plates; tent loosely with foil to keep warm.
  • Add broth, then brandy and minced rosemary to same large skillet and bring to boil, scraping up browned bits. Add mushroom mixture. Boil until liquid is thick enough to coat spoon lightly, about 5 minutes. Add 1 cup cheese; stir just until cheese melts, about 1 minute. Season sauce to taste with salt and pepper.
  • Spoon sauce over steaks. Sprinkle with remaining 1/4 cup cheese. Garnish with rosemary sprigs.

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