Steak Fillet With Tarragon Cream Brandy Sauce

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.

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 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
• 1 7/8 cup double cream
• 5/8 cup 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

Directions:

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. Sauce.
3. Add brandy, beef stock and mustard to a pan bring to the boil, whisk to blend mustard.
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. 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. Steaks.
7. Season steaks on both sides with salt and pepper, BBQ, Grill or pan fry until browned and cooked as desired.
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. 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.

Reviews

[Baby Kato]

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.

[MixingItAllUp]

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!