Recipe by The Flying Chef
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.
Top Review by 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.
- 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 See How It's Made
- 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.
- Add brandy, beef stock and mustard to a pan bring to the boil, whisk to blend mustard.
- Add garlic and both creams, mix a little water with cornflour, add to sauce stir until mixture boils and thickens, turn down heat.
- 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.
- Season steaks on both sides with salt and pepper, BBQ, Grill or pan fry until browned and cooked as desired.
- 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.
- 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.