Best Peppered Skirt Steak Brandy Mushroom Sauce Over Baguettes Recipes

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BRANDY & CREAM MUSHROOM SAUCE



Brandy & Cream Mushroom Sauce image

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

50 g butter
2 garlic cloves, crushed
3 spring onions, sliced
100 g button mushrooms, sliced
1 tablespoon brandy
1 cup cream

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.

PEPPERED SKIRT STEAK, BRANDY MUSHROOM SAUCE OVER BAGUETTES



Peppered Skirt Steak, Brandy Mushroom Sauce over Baguettes image

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

2 lbs skirt steaks
rough ground black peppercorns
kosher salt
olive oil (to grill, either inside or out, or you can even a use frying pan)
1 loaf Italian bread, thin sliced
olive oil
2 teaspoons minced shallots
2 cups sliced cremini mushrooms (you can also use a white or button mushroom)
1 1/2 cups heavy cream
1/2 cup beef broth
1/3 cup brandy
2 scallions, fine chopped
1 tablespoon butter

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

SKIRT STEAK WITH MUSHROOMS AND RED WINE SAUCE



Skirt Steak With Mushrooms and Red Wine Sauce image

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

2 tablespoons chopped dried mushrooms (cepes, porcini, (or morels)
1/4 cup hot water
2 trimmed thick skirt steaks (about 7 oz. each, 1 inch thick)
1 tablespoon vegetable oil
2 tablespoons minced shallots
3 fresh medium mushrooms, thinly sliced (1/2 cup)
1/4 teaspoon salt
1/8 teaspoon fresh ground pepper
1/4 cup dry red wine
2 tablespoons heavy cream

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

PICNIC BASKET BAGUETTES



Picnic Basket Baguettes image

VinaKJ pointed me in the direction of this recipe a couple years ago. The sandwiches are delicious. The recipe calls for roasted sweet peppers. You may use the jarred ones or roast your own. *To roast sweet peppers: Halve peppers; remove stems, seeds and membranes. Place peppers, cut side down, on a foil lined baking sheet. Bake in a 425 degree F oven for 20 - 25 minutes or until skin is bubbly and browned. Place in a clean brown paper bag; seal and let stand for 10 to 30 minutes or until cool. Peel and use as directed.

Provided by LondonKarma

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

8 ounces soft-style chive & onion cream cheese
1 tablespoon lemon juice
1 tablespoon dijon-style mustard
1/4 teaspoon garlic pepper seasoning
8 ounces loaf sourdough bread (baguette) or 8 ounces French bread (baguette)
8 ounces boneless fully cooked smoked turkey breast, sliced
4 slices provolone cheese (2-3 ounces)
7 ounces roasted sweet peppers, drained and sliced (or 2 red and or green sweet peppers roasted and sliced)
1 cup spinach leaves
fresh spinach leaves

Steps:

  • For the cream cheese spread, stir together the cream cheese, lemon juice, mustard and garlic pepper.
  • Split sourdough loaf or baguette horizontally and spread cut sides with the cream cheese spread.
  • On bottom half of the loaf, layer turkey, Provolone or Swiss cheese, sweet peppers and spinach. Cover with top of loaf. Slice crosswise into 4 pieces. Wrap sandwiches in plastic wrap or waxed paper and chill until serving time, up to 6 hours.

Nutrition Facts : Calories 608.3, Fat 36.8, SaturatedFat 22.5, Cholesterol 133.4, Sodium 1459.9, Carbohydrate 34, Fiber 1.7, Sugar 0.8, Protein 35.4

BETTER THAN ANY RESTAURANT STEAK.



Better Than Any Restaurant Steak. image

I've been told many many times that it is better than any steakhouse, so here you go. Enjoy and pass it on. It works best with Fillet Mignon but you can substitute for a different cut. Please make sure it is LOW SODIUM Montreal Steak Seasoning as the Maggi seasoning contains salt. If you can't find the Maggi sauce, you can also use soy sauce, preferably the low sodium kind.

Provided by Katanashrp

Categories     Steak

Time 45m

Yield 4 serving(s)

Number Of Ingredients 5

4 filet mignon steaks
3 garlic cloves, minced
1/2 teaspoon oregano
1 tablespoon McCormick's Montreal low-sodium steak seasoning
1/4 cup maggi seasoning (the liquid kind)

Steps:

  • Combine all ingredients in a plastic ziploc bag.
  • Marinate for about 20 to 30 minutes in the refrigerator.
  • Take it out of refrigerator 5 to 10 min before cooking time.
  • Grill or broil to desired temperature.

Nutrition Facts : Calories 3.5, Sodium 0.4, Carbohydrate 0.8, Fiber 0.1, Protein 0.1

SKIRT STEAK WITH PEPPERS



Skirt Steak With Peppers image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 11

1 pound baby red-skinned potatoes, halved
Kosher salt
1 1/4 pounds skirt steak
Freshly ground pepper
1 tablespoon extra-virgin olive oil
3 bell peppers (any color), thinly sliced
1/2 onion, thinly sliced
2 cloves garlic, thinly sliced
3 tablespoons tomato paste
3 tablespoons chopped fresh parsley
Juice of 1/2 lemon, plus wedges for serving

Steps:

  • Put the potatoes in a pot and cover with cold water by about 1 inch; add salt. Bring to a simmer and cook until fork-tender, about 8 minutes, then drain.
  • Meanwhile, cut the steak crosswise into 8 pieces and season with salt and pepper. Heat a large skillet over medium-high heat and add the olive oil. When hot, add the steak (in batches, if necessary) and cook until medium rare, 1 to 5 minutes per side, depending on the thickness. Transfer to a plate and tent loosely with aluminum foil.
  • Reduce the heat under the skillet to medium and add the bell peppers, onion, garlic, a splash of water and 1/4 teaspoon salt; cook, stirring often, until the vegetables are slightly soft, about 5 minutes. Add the tomato paste and cook, stirring, 1 minute. Increase the heat to medium high, add 3/4 cup water and simmer until the vegetables are tender, about 4 more minutes. Stir in the potatoes, parsley and lemon juice. Divide the steak among plates and serve with the vegetables and lemon wedges.

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