Steak Fillet With Tarragon Cream Brandy Sauce

READY IN: 30mins


  • 4
    steak fillets (nice thick cut ones.)
  • 2
    onions, sliced thinly
  • 3
    tablespoons brandy
  • 1
    teaspoon beef stock granules
  • 3
    teaspoons french creamy mustard
  • 12
    teaspoon garlic powder
  • 180
    ml double cream
  • 120
    ml light cream
  • 2
    teaspoons cornflour
  • 1 14
    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.