Steak Fillet With Tarragon Cream Brandy Sauce

By The Flying Chef on September 01, 2008

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Ingredients

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

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.
Sauce.
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.
Steaks.
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.