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Steak Fillet With Tarragon Cream Brandy Sauce

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“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 favorite of his. I noticed 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 up with this sauce, to utilize it. The sauce turned out surprisingly well and we both enjoyed it very much, instead of cooking the onions I was using up in the sauce. I sliced 2 onions thinly and fried them separately and placed them on top of the steak.”
READY IN:
30mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

  • 4 steak fillets (nice thick cut ones.)
  • 2 onions, sliced thinly
  • 44.37 ml brandy
  • 4.92 ml beef stock granules
  • 14.78 ml french creamy mustard
  • 2.46 ml garlic powder
  • 180 ml double cream
  • 120 ml light cream
  • 9.85 ml cornflour
  • 6.16 ml pepper
  • 14.79 ml fresh tarragon, chopped finely (I did a generous tablespoon it was not quite 11/2 but a little over 1.)
  • 9.85 ml lemon juice

Directions

  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.
  2. Sauce.
  3. Add brandy, beef stock and mustard to a pan bring to the boil, whisk to blend mustard.
  4. Add garlic and both creams, mix a little water with cornflour, add to sauce stir until mixture boils and thickens, turn down heat.
  5. 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.
  6. Steaks.
  7. Season steaks on both sides with salt and pepper, BBQ, Grill or pan fry until browned and cooked as desired.
  8. I like mine medium rare so when I have thick steaks like these, I sear each side for 2 minutes and then place in the oven for 15 minutes at 180°C.
  9. 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.

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