I bought some thick steak fillets the other night and was going to serve them with a peppered sauce and creamed spinach. I still made the creamed spinach as we have not had it in a while and I knew my hubby would like it as it is a favourite of his. I notic
ed I had some tarragon to use up and new I would not be making anything to use it in over the next few days, so I came with this sauce, to utilize it. The sauce turned out surprisingly well and we both enjoyed it very much instead of cooking onion in the sauce. I sliced 2 onions thinly and fried them separately and placed them on top of the steak.
Ingredients
4 Steak fillets (nice thick cut ones.)
2 Onions, sliced thinly
3 Tablespoons Brandy
1 Teaspoons beef stock granules
3 Teaspoons french creamy mustard
1/2 Teaspoon garlic powder
180ml Double cream
120ml Light cream
2 Teaspoons cornflour
11/4 Teaspoon 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
Method
1. 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
1. Add brandy, beef stock and mustard to a pan bring to the boil, whisk to blend mustard.
2. Add garlic and both creams, mix a little water with cornflour, add to sauce stir until mixture boils and thickens, turn down heat.
3. 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
1. 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 Min’s and then place in the oven for 15 Min’s at 180 degrees Celsius.
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.
All photos taken by me unless otherwise stated.
