Steak with Brandy Mustard Sauce

I’ve been wanting to get this post done for some time now, so that next time we are craving a steak with a brandy sauce, I won’t have to spend hours finding the recipe!  I’ve tried numerous sauces for steak, and while all were good, this recipe for a brandy sauce was exceptional!  We all agreed it was, by far, the best we’ve ever had!  While I typically use either steaks or filets for this sauce, I’ve also used venison filets from our freezer.  This dish is AWESOME!  Paired with a nice Cab, it’s definitely a celebratory dish!

Steak with Mustard Brandy Sauce

Steak with Brandy Mustard Sauce

 

Steak with Brandy Mustard Sauce

Serves 4

Slightly adapted from Bon Appetit Magazine

Ingredients:

  • 4 6-ounce steaks or filets
  • 1 tablespoon olive oil plus more for brushing
  • kosher salt and freshly ground pepper
  • 10 ounces sliced mushrooms (button, crimini or stemmed shiitake; about 4 ½ cups)
  • 2 shallots, finely chopped (about ½ cup)
  • ½ cup brandy
  • ½ cup low-salt beef broth
  • 2 tablespoons Dijon mustard
  • 2 teaspoons fresh thyme leaves
  • ½ cup heavy cream
  • cayenne pepper to taste
  • 2 tablespoons thinly sliced fresh chives (if desired)

Preparation:

Brush steaks with oil, and prepare them your favorite way.  You can grill them on a medium-hot charcoal grill, on a gas grill set to high, or in your favorite screaming hot cast iron skillet, finished in a 450° oven.  Cook to desired doneness, 5-6 minutes per side for medium-rare.  Transfer to a plate and let rest for 5 minutes.

Meanwhile, heat 1 tablespoon oil in a large cast-iron skillet.  Add mushrooms and shallots to skillet and stir until mushrooms are tender and browned in spots and shallots are tender, 4–5 minutes. Remove skillet from heat; stir in brandy (caution: mixture may ignite). Return skillet to heat, add broth, Dijon mustard, and thyme leaves; stir to blend.

Add cream; simmer until mushroom sauce is slightly thickened, 4-5 minutes.  Season sauce to taste with salt, pepper and cayenne. Spoon sauce over steak and sprinkle with chives if desired.

 

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2 Responses

  1. Hi Liz !!

    Wow, this is one of my favorite steak preps! But, didn’t have the recipe; had it at Smith & Wolensky’s in nyc many yrs ago (actually the whole table ordered this) and not one word was spoken for a long time, just mmmming and slurping(martinis, of course) . So, thank you, it looks doable for even moi !!

    Hope you guys had a great summer !! mike

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