Best Steaks With Caramel Brandy Sauce Recipes

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GRILLED PEPPERED STEAK WITH BRANDY CREAM SAUCE



Grilled Peppered Steak with Brandy Cream Sauce image

This is as tender, tempting and timesaving as it gets--a recipe suitable for company or a romantic treat for two.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 36m

Yield 6

Number Of Ingredients 7

3 teaspoons cracked black pepper
6 beef tenderloin steaks, about 3/4 inch thick (about 1 1/2 lb)
1/4 cup finely chopped shallots or green onions
1 tablespoon butter or margarine
1/4 cup brandy or Progresso™ beef flavored broth
1/2 cup Progresso™ beef flavored broth (from 32-oz carton)
1/2 cup sour cream

Steps:

  • Heat coals or gas grill for direct heat.
  • Press pepper onto both sides of beef.
  • Grill beef uncovered 4 to 6 inches from medium heat 7 to 8 minutes on each side for medium doneness (160°F) or until desired doneness.
  • While beef is grilling, melt butter in 1-quart saucepan over medium heat. Cook shallots in butter, stirring occasionally, until tender. Stir in brandy and broth. Cook over medium-high heat about 5 minutes or until mixture is slightly reduced. Stir in sour cream. Serve with beef.

Nutrition Facts : Calories 230, Carbohydrate 1 g, Cholesterol 80 mg, Fat 1, Fiber 0 g, Protein 25 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 210 mg

PEPPER STEAK WITH BRANDY SAUCE



Pepper Steak with Brandy Sauce image

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

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**.

PAN-SEARED FILET MIGNON WITH BRANDY OR COGNAC SAUCE



Pan-Seared Filet Mignon With Brandy or Cognac Sauce image

Make and share this Pan-Seared Filet Mignon With Brandy or Cognac Sauce recipe from Food.com.

Provided by Oolala

Categories     Steak

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

1 1/2 tablespoons olive oil
sea salt or kosher salt
fresh ground black pepper
4 filet mignon, 1 1/2 inches thick
1 large garlic clove, quartered
2 ounces brandy or 2 ounces cognac
3 tablespoons unsalted butter
3 tablespoons fresh parsley, chopped

Steps:

  • Heat skillet in medium high setting.
  • Add olive oil and heat for about 30 seconds.
  • Sprinkle steaks with salt and pepper on both sides.
  • Add the steaks and the garlic to the skillet and pan sear each side for about 3-4 minutes.
  • Steaks will be medium rare (internal temperature of 140-145 degrees F.) when small drops of juice begin to ooze on the surface of the steaks.
  • Transfer meat to a warm plate.
  • Add the brandy or cognac to the pan and heat until the liquid is reduced by half.
  • Discard the garlic and add the butter and stir until melted.
  • Pour over filets and garnish with parsley.

Nutrition Facts : Calories 165.3, Fat 13.7, SaturatedFat 6.2, Cholesterol 22.9, Sodium 3.2, Carbohydrate 0.5, Fiber 0.1, Protein 0.2

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