Monday, June 21, 2010

Steak in Brandy-Cream Sauce

Yum. Steak. Brandy. Cream. This recipe needs no description. I found the recipe through my email, and the picture above is not mine, however, I made this last night for my husband for Father's Day, and he complained that there wasn't more....

1  tbsp olive oil 
2  beef tenderloin steaks
Salt and pepper(season to tastes
2  c sliced fresh mushrooms 
2  green onions, thinly sliced
1/3  c brandy 
1  c low fat whipping cream

Seasonings: Emerils, Mrs Dash Original

1. In a large skillet, heat olive oil over medium heat. Sprinkle both sides of steaks with salt and ground pepper, and Emerils/Mrs Dash; add to hot skillet. Cook for 2 minutes on each side or until brown. Transfer to a 2-quart rectangular baking dish. Bake the steaks, uncovered, in a 400 degree F oven for 10 to 13 minutes for medium-rare doneness (longer for depending on how you like it).

2. For brandy-cream sauce, in the same skillet cook mushrooms and onions over medium heat till just until tender. Remove the pan from heat; add brandy. Return to heat and simmer, uncovered, for 4 minutes or till most of the liquid is evaporated. When most of the liquid has been evaporated, add whipping cream.

3. Bring the sauce just to boiling. Boil gently for about 8 minutes or until reduced to 1 cup, stirring frequently. Season with salt and pepper.

To serve, place steaks on warm serving plates and spoon the sauce over the meat. Enjoy with your favorite side.

Suggested sides: Veggie blend and mashed potatoes covered in brandy-cream sauce.


Pam said...

Great recipe! It looks delicious!

Kita said...

That sounds awesome. I will have to try it soon!