Tag-Archive for » Brandy «
This is a great way to turn ordinary ground beef into a gourmet meal, the sauce is delicious and would also go really well with a steak, but if your on a budget and watching the pennies you can’t beat this one. This was the second recipe I made for Sharon123 who is is my group for the recipe swap this month and I am so glad I chose this one. I did a mix of beef broth and brandy in the sauce and I also doubled it, I also had some mushrooms to use up so I added them as well. If you would like to read more reviews on this and view more photos please click here.
Ingredients
Meat Mixture
1 1/4 lbs Ground beef round
1/2 Teaspoon salt
3 Garlic cloves, crushed
3/4 Cup finely chopped parsley
2 Teaspoons very coarsely cracked black peppercorns
1/4 Teaspoon salt, preferably coarse
Cream Sauce
I doubled the sauce
1/3 Cup beef broth or brandy (I did a mix of both)
1/4 Cup heavy cream
1/2 Tablespoon butter
1 1/2 Tablespoons chopped parsley
Method
1. Mix meat mixture ingredients until well blended.
2. Shape into four 1 1/4-inch thick patties, press pepper into flat sides and let stand 15 minutes.
3. Lightly sprinkle salt over bottom of a large nonstick skillet, place over medium high heat until hot.
4. Add patties and cook until well browned on both sides and no longer pink in centers, about 15 minutes.
If not making the sauce, sprinkle with the parsley and serve.
1. If serving with sauce, remove patties to warm plates.
2. Remove any excess fat in skillet, leaving brown (not burned;) bits.
3. Add brandy or broth and cook and stir until reduced to about 2 Tbls.
4. Add cream and butter, stir over high heat until reduced to 3 Tbls.
To Serve: Spoon sauce over meat and sprinkle with remaining parsley.
All photos taken by me unless otherwise stated.
This is a very simple sauce for steak that tastes wonderful and has a real bite from the peppercorns which we love. I bought a treat for us and made this to go over to very big fillet cuts that were about 300g each. It was very indulgent and very expensive, but we do not eat steak that much anymore because of the hike in food prices and when I do cook steak, I have been opting for cheaper cuts. This was totally awesome as it has been so long since I have made a fillet and I really did savour every bite. I also served ours with asparagus wrapped in pancetta with one large prawn each.
Ingredients
1 Tablespoon oil
4 Steaks (I used fillet but your favourite cut is fine)
3 Tablespoons brandy
4 Teaspoons green peppercorns
1 Cup beef stock
1 Cup cream
1 Teaspoon Worcestershire sauce
2 Teaspoons chopped chives
Method
1. Heat the oil in a large pan and cook the steaks both sides until browned and cooked as desired. Remove the cooked steaks from the pan, keep warm. (Mine were very thick so I cooked about 7 Min’s a side then put them in the oven to finish cooking while I made the sauce.)
2. Add the brandy allow a little of it to cook away, add the peppercorns to the pan and crush about half of them with the back of a fork.
3. Add the beef stock and cook over a high heat for a couple of minutes to reduce by about half.
4. Add the cream and continue to cook over a high heat for a few more minutes until this mixture has again reduced by half-or to a nice consistency.
5. Add the Worchestershire sauce and the chives, stir to combine.
Serve steaks drizzled with sauce and sprinkled with extra chives if desired.
All photos taken by me unless otherwise stated.
