Best Steak Fillet With Tarragon Cream Brandy Sauce Recipes

Steak Fillet With Tarragon Cream Brandy Sauce image

Provided by The Flying Chef

Categories Steak

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

4 steak fillets (nice thick cut ones.)
2 onions, sliced thinly
3 tablespoons brandy
1 teaspoon beef stock granules
3 teaspoons french creamy mustard
1/2 teaspoon garlic powder
180 ml double cream
120 ml light cream
2 teaspoons cornflour
1 1/4 teaspoons pepper
1 tablespoon fresh tarragon, chopped finely (I did a generous tablespoon it was not quite 11/2 but a little over 1.)
2 teaspoons lemon juice

Steps:

Add sliced onion to a small pan with a little olive oil and cook until onion is soft and browned, can either be kept warm on stove or reheated in a microwave later.
Sauce.
Add brandy, beef stock and mustard to a pan bring to the boil, whisk to blend mustard.
Add garlic and both creams, mix a little water with cornflour, add to sauce stir until mixture boils and thickens, turn down heat.
Add pepper, tarragon and juice stir to combine, keep sauce warm on a low heat, on the stove, stirring occasionally to prevent a skin forming over the top.
Steaks.
Season steaks on both sides with salt and pepper, BBQ, Grill or pan fry until browned and cooked as desired.
I like mine medium rare so when I have thick steaks like these, I sear each side for 2 minutes and then place in the oven for 15 minutes at 180°C.
To Serve: Top each steak with some onion, pour sauce over and serve with whatever veg and starch you want. I served mine with creamed spinach.

Pepper Steak with Brandy Sauce image

Provided by SpeechTeachMe

Categories Sauces

Time 24m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon whole black peppercorn, crushed
1/2 teaspoon salt
4 (5 ounce) beef tenderloin steaks, 1 1/4 inch thick (about , filet mignon)
1 tablespoon margarine or 1 tablespoon butter
1 tablespoon olive oil
1/4 cup dry white wine
2 tablespoons brandy
1/2 cup heavy cream or 1/2 cup whipping cream
1 tablespoon chopped fresh chives, plus whole chives for garnish

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**.

BEEF TENDERLOIN WITH TARRAGON SAUCE image

Categories Beef Roast

Yield 8 servings

Number Of Ingredients 11

one 4 lb. or two 2 lb. beef tenderloin roast(s)
coarse salt and freshly ground black pepper
4 T olive oil
2 C dry white wine (I use Sauvignon blanc)
4 medium green onion, thinly sliced, mostly white part, some green
4 tsp. dried tarragon
16 cornichons (French pickles) or dill gerkins, julienned
2 T heavy cream
6 T butter
4 T Dijon mustard
4 tsp. minced fresh tarragon leaves

Steps:

Preheat the oven to 450 degrees F. and season the meat with salt and pepper. Heat the oil in a large skillet over medium-high heat until almost smoking. Add the roast and cook, turning often, until browned on all sides, 5 to 7 minutes. Transfer the skillet to the oven and roast for 20 to 30 minutes or until a meat thermometer inserted into the center registers 130 degrees F for medium rare. Transfer the roast to a warmed platter and cover loosely with foil. Place the roasting skillet on top of the stove, being careful not to touch the hot handles with bare hands. Add the wine, onion, and dried tarragon and bring to a boil over high heat. Cook rapidly, stirring to pick up any browned bits in the bottom of the skillet (deglaze), until reduced to 1/4 to 1/3 cup. Add the cornichons, cream and any meat juices that have accumulated on the platter. Simmer for 3 minutes. Reduce heat to low and whisk in the butter, mustard, fresh tarragon. Add salt and pepper to taste. Slice beef 1/4 inch thick and serve with sauce hot or room temperature.