Tarragon brandy pan sauce for steak

Name: Tarragon brandy pan sauce for steak
Total time: 600 s
Cuisine: American
Ingredients: 1 shallot, finely chopped; 1 clove garlic, minced; 1/2 cup brandy; 1 tbsp red wine vinegar; 3/4 cup beef stock; 3 tbsp fresh tarragon, chopped; 1/4 cup heavy cream

Robert Gonzal @robert

Vancouver BC

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

Robert Gonzal @robert

Vancouver BC

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

Saved

Ingredients

10 minutes

1shallot, finely chopped
1 clovegarlic, minced
1/2 cupbrandy
1 tbspred wine vinegar
3/4 cupbeef stock
3 tbspfresh tarragon, chopped
1/4 cupheavy cream

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Steps

10 minutes

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.