How To make Braised Beef with Brandy & Mustard
1 tb Olive oil
1 1/4 lb Bottom round steak, trimmed
- of fat and membrane 1/2 c Brandy
2 c Defatted beef stock
2 tb Coarse-grained mustard
2 tb Provence-style or Dijon
- mustard 1 Bay leaf
4 Shallots, peeled and thinly
- sliced 4 Sun dried tomatoes (not oil
- packed), cut into slivers 3 lg Garlic cloves, peeled and
- thinly sliced 6 Juniper berries
Freshly ground black pepper - to taste Preheat oven to 325 degrees. In a Dutch oven or deep skillet, heat oil over medium heat. Add meat and brown on all sides. Transfer to a plate lined with paper towels and drain off all the fat in the pan. Return the pan to the heat and immediately add brandy, stirring to scrape up any browned bits in the bottom. Cook until the brandy is reduced to a syrupy glaze. Stir in stock, mustards, shallots, sun dried tomatoes, garlic, juniper berries and bay leaf and bring to a boil. Return meat to the pan, cover tightly and place in the oven. Bake, turning the meat every 30 minutes, for 1 1/2 to 2 hours, or until very tender. Remove bay leaf and season the sauce with pepper. Cut the meat into thin slices, arrange on platter and spoon the sauce over. Serves 4. Calories: 350 per serving; Protein: 38 grams; Fat: 8 grams; Carbohydrate: 14 grams; Sodium: 679 milligrams; Cholesterol: 90 milligrams.
How To make Braised Beef with Brandy & Mustard's Videos
Creamy Mustard Sauce That Goes Well With Everything!
This Delicious, Creamy Dijon mustard Sauce is perfect for everything, beef, pork, fish, chicken, pasta dishes, you name it!
Nonstick pan with lid:
Recipe:
- 1 small onion, finely chopped
- 3 slices of bacon, cut in small pieces
- Half a cup/120ml chicken stock
- 1,6 Cup/400ml heavy cream
- 3-4 full teaspoons Dijon mustard
- 1 clove of garlic
- 1 tablespoon fresh thyme
- Salt and pepper for seasoning
Beef Stroganoff - The Most Comforting Cold Weather Dish
Today we're making beef stroganoff. This is a hearty recipe that's perfect for fall and winter. I used flank steak, but other cuts such as skirt, ribeye, sirloin, or even fillet if you're feeling fancy will work nicely.
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INGREDIENTS WITH GRAM AMOUNTS
For the seared steak
1 1/2 pounds (680g) flank steak - cut into thin 2-inch long strips against the grain
1 tablespoon (17g) Worcestershire sauce
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon nutmeg
2 teaspoons allspice
2 tablespoons (28g) vegetable oil
For the stroganoff
1 pound (454g) wide egg noodles
6 tablespoons (84g) olive oil - divided
1 1/2 pounds (680g) cremini mushrooms - thick sliced
6 tablespoons (84g) butter - divided
2 medium yellow onions - sliced
6 cloves garlic - minced
1/4 cup (32g) flour
1/2 cup (120g) dry white wine
3 cups (720g) low-sodium beef stock - divided
1/2 cup (120g) heavy cream
1/2 cup (120g) sour cream
2 tablespoons (30g) Dijon Mustard
2 tablespoons (34g) Worcestershire sauce
1 cup (240g) pasta water - will not need all of it
2 tablespoons flat leaf parsley - minced, optional
salt and pepper - to taste
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Delicious Classic Steak Diane Recipe + Creamy Cognac Sauce
Impress your family and guests with this delicious classic steak Diane recipe with a tasty mushroom sauce that comes together in under 30 minutes.
Steak Diane is a delicious dish consisting of pan-seared steak that is served with a tasty cream sauce. The history of this classic recipe is a little murky, but what we do know is that it became popularized in New York City in the mid-1900s.
It was a dish that was most often made tableside by the waiters but over the years as rent increased and more tables were put into restaurants, it became unfeasible to continue to do so. Steak Diane does have some variations to it and in the past 3-4 decades you’ll notice the addition of mushrooms. I believe it’s a great addition and adds some more girth to the recipe.
ingredients for this recipe:
• 2 pounds of beef tenderloin sliced into 4-ounce portions
• 3 tablespoon oil
• 10 medium-sized sliced cremini or button mushrooms or both
• 2 tablespoons unsalted butter
• ½ peeled and small diced shallot
• 3 finely minced cloves of garlic
• ¼ cup cognac
• 1 ½ cups beef stock
• 1/3 cup heavy cream
• 1 tablespoon Worcestershire sauce
• 2 teaspoons Dijon sauce
• 2 tablespoons finely minced fresh parsley
• 1 ½ teaspoons lemon juice
• sea salt and pepper to taste
• sliced green onions for garnish
Serves 4
Prep time: 10 minutes
Cook time: 25 minutes
Procedures:
1. Season the beef on both sides with salt and pepper. Set aside.
2. Next, add the oil to a large sauté pan over high heat and heat until it is smoking.
3. Add in the beef and sear for 2 minutes on 1 side and then flip over and sear for 1 more minute to achieve a rare to medium-rare internal temperature.
4. Remove the steaks and set them aside.
5. In the same hot pan add in the mushrooms and sauté for 6-8 minutes over high heat until well browned.
6. Push the mushrooms to one side of the pan and on the other side of the pan sauté the shallots and garlic in the butter for 1 to 2 minutes or until lightly browned.
7. Mix everything together and then remove the pan from the cooktop and add in the cognac.
8. Return the pan to the burner over high heat and flambe until all of the alcohol is cooked off.
9. Pour in the beef stock and cook over medium heat until the amount of liquid is reduced by one-half.
10. Finish by pouring in the cream, Worcestershire sauce, Dijon mustard, parsley, and lemon juice and stir until combined.
11. Place the beef back in the pan and cook over low to medium heat for 1 to 2 minutes until the beef is warmed.
12. Serve the sauce with the steak and garnish with sliced fresh chives.
Chef Notes:
Make-Ahead: This recipe is meant to be eaten as soon as it is finished cooking. If you have to keep it warm over very low heat for 15-20 minutes before serving.
How to Reheat: Place the steak and sauce in a medium-size pan and cook over low to medium heat until warmed. You can also heat in the microwave until hot.
How to Store: Cover and store in the refrigerator for up to 5 days. It will freeze covered for up to 2 months. Thaw in the refrigerator for 1 day before reheating.
There really is no substitute for the cognac other than brandy. The only thing you could use is white wine instead, which will not flambe. If you cannot have alcohol at all, simply skip this procedure.
You can use wild mushrooms such as maitake, shiitake, or even oyster mushrooms in this recipe if you’d like.
It is ok to sub out the beef stock with chicken stock. If you do not have access to either then double to heavy cream amount and cook it until thickened before adding in the Worcestershire, Dijon, and lemon juice.
You may need to sear the beef in batches if your pan is not big enough.
If you like steak that is more well done, please sear longer or cook longer when reheating in the sauce.
The Mother Of All Steak Sauces (Other Meats Too)- Classic Demi Glace
The most versatile classic sauce base, the uses for Demi glace are endless. I use it in my steak au poivre recipe but you can use it on chicken, pork or lamb too. Traditionally made with veal bones I opt for beef bones.
Make a beef broth from scratch and freeze it in quart containers. I have a great recipe in my French onion soup video
Once you have beef broth you can make this Demi glace quickly and easily. This sauce will freeze in cup containers for months.
Recipe:
4oz small pieces of beef (optional)
1/2 bottle red wine ( a bottle good enough to drink)
1 onion
2 carrots
2 stalks celery
3 garlic cloves smashed
2 tablespoons tomato paste
1 quart heavy duty beef broth
yield: 1 cup demi glace
Notes:
-Make sure your beef stock is full of gelatin. That will make for a thick sauce
-Roast your meat and vegetables well to add flavor and color to final sauce
-Skim your sauce as much as possible
Chef Warren Goodgoll ~ Steak w Brandy Mushroom Cream Sauce
Strip loin steak, shittake
This was one of the dishes we cooked at the Edmonton, Calgary and Buffalo cooking schools.
Pork Tenderloin with Mustard Cream Sauce (quick pork fillet recipe)
Here's one of those gold nugget recipes that proves you can make something really incredible with very few ingredients! It's a Pork Tenderloin with a Mustard Cream Sauce that tastes way more sophisticated than the 3 ingredients it calls for.
This sauce really is excellent for pork fillets - elegant enough for company, but quick enough for dinner tonight!
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