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    You are in: Home / Recipes / Steak Fillet With Tarragon Cream Brandy Sauce Recipe
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    Steak Fillet With Tarragon Cream Brandy Sauce

    Steak Fillet With Tarragon Cream Brandy Sauce. Photo by Baby Kato

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    The Flying Chef's Note:

    I bought some thick steak fillets the other night and was going to serve them with a peppered sauce and creamed spinach. I still made the creamed spinach as we have not had it in a while and I knew my hubby would like it as it is a favorite of his. I noticed I had some tarragon to use up and new I would not be making anything to use it in over the next few days, so I came up with this sauce, to utilize it. The sauce turned out surprisingly well and we both enjoyed it very much, instead of cooking the onions I was using up in the sauce. I sliced 2 onions thinly and fried them separately and placed them on top of the steak.

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    Units: US | Metric

    • 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


    1. 1
      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.
    2. 2
    3. 3
      Add brandy, beef stock and mustard to a pan bring to the boil, whisk to blend mustard.
    4. 4
      Add garlic and both creams, mix a little water with cornflour, add to sauce stir until mixture boils and thickens, turn down heat.
    5. 5
      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.
    6. 6
    7. 7
      Season steaks on both sides with salt and pepper, BBQ, Grill or pan fry until browned and cooked as desired.
    8. 8
      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.
    9. 9
      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.

    Ratings & Reviews:

    • on January 16, 2011


      This dish was so good. The steak was cooked perfect, topped with beautiful carmelized onions and capped with a silky, creamy brandy sauce. What more could you possibly want. Thanks so much for sharing another wonderful dish. Made for Aussie Swap 45.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 19, 2008


      My DH just about fell out of his chair when I served this! We ate in silence as everyone took their first bite and all you could hear was Mmmm this is good mom! I am thrilled that I am getting lots of recipes from Zaar that are company worthy, and this is one of them!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Steak Fillet With Tarragon Cream Brandy Sauce

    Serving Size: 1 (151 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 283.6
    Calories from Fat 207
    Total Fat 23.0 g
    Saturated Fat 14.2 g
    Cholesterol 82.6 mg
    Sodium 74.1 mg
    Total Carbohydrate 10.5 g
    Dietary Fiber 1.0 g
    Sugars 2.7 g
    Protein 2.7 g

    The following items or measurements are not included:

    steak fillets

    beef stock granules

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