Easiest Way to Prepare Favorite Tarragon brandy pan sauce for steak

Hey everyone, hope you are having an amazing day today. Today, I'm gonna show you how to prepare a distinctive dish, Simple Way to Make Super Quick Homemade Tarragon brandy pan sauce for steak. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Tarragon brandy pan sauce for steak, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Tarragon brandy pan sauce for steak delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

Just in addition, the time it takes to cook Tarragon brandy pan sauce for steak estimated approx 10 minutes.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook Tarragon brandy pan sauce for steak using 7 ingredients and 3 steps. Here is how you can achieve it.

Herby, savoury, and just slightly tangy, this sauce is one of our favourites.

Ingredients and spices that need to be Make ready to make Tarragon brandy pan sauce for steak:

1. 1 shallot, finely chopped
2. 1 clove garlic, minced
3. 1/2 cup brandy
4. 1 tbsp red wine vinegar
5. 3/4 cup beef stock
6. 3 tbsp fresh tarragon, chopped
7. 1/4 cup heavy cream

Steps to make to make Tarragon brandy pan sauce for steak

1. Cook your steak in a stainless steel pan. While it's resting, wipe away any burned bits. If there's a lot of oil and grease, remove all but a few tablespoons. Put the pan back on high heat.
2. Add the shallot and garlic to the pan and sweat for 1 minute. Be careful not to burn the garlic. Off the heat, pour in the brandy. Put the pan back on the heat and scrape any goodness from the bottom of the pan. Let all but a few tablespoons of liquid boil off.
3. Add the vinegar and stock and continue boiling until there's about 1/4 cup of liquid left. Add a pinch of salt and a few grinds of black pepper. Take the pan off the heat and add the tarragon, cream and any juices that have come out of the steak. Stir until the sauce is uniform. Pour the sauce over the steak or serve it on the side.

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