Steak Fillet with Tarragon Cream Brandy Sauce
Elevate your steak night with this indulgent Steak Fillet with Tarragon Cream Brandy Sauce recipe. Perfectly seared beef fillet steaks are paired with a rich, velvety sauce made from brandy, Dijon mustard, and fresh tarragon, creating an unforgettable harmony of flavors. The sauce's creamy texture and aromatic hints of shallots and herbs make it the ideal accompaniment to tender, juicy steak. With just 30 minutes from prep to plate, this restaurant-quality dish is surprisingly simple to make at home and is perfect for a romantic dinner or a special occasion. Pair it with roasted vegetables or buttery mashed potatoes for a complete and luxurious meal.
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Recipe Information
Ingredients
- 2 pieces (6-8 oz each) Beef fillet steaks
- 1 teaspoon Salt
- 0.5 teaspoon Freshly ground black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 small, finely chopped Shallot
- 0.25 cup Brandy
- 0.75 cup Heavy cream
- 1 teaspoon Dijon mustard
- 2 tablespoons, chopped Fresh tarragon
Instructions
Take the steaks out of the refrigerator 30 minutes before cooking to allow them to come to room temperature. Pat them dry with paper towels.
Season both sides of the steaks generously with salt and freshly ground black pepper.
Heat a large skillet over medium-high heat. Add olive oil and let it shimmer before placing the steaks in the pan.
Sear the steaks for 3-4 minutes on each side for medium-rare, or longer if a more cooked interior is desired. Use a meat thermometer to ensure the desired doneness (130°F for medium-rare). Once cooked, transfer the steaks to a plate and tent with foil to keep warm.
Reduce the heat to medium and add the butter to the same skillet. Once melted, stir in the chopped shallot and cook until softened, about 2-3 minutes.
Carefully add the brandy to the skillet (it may flame briefly, so take caution). Scrape any browned bits from the bottom of the pan with a wooden spoon.
Stir in the heavy cream, Dijon mustard, and fresh tarragon. Simmer gently for 3-4 minutes, until the sauce thickens slightly.
Taste the sauce and adjust seasoning with a pinch of salt and pepper, if needed.
Return the steaks to the skillet and spoon the sauce over them to warm through, about 1 minute.
Serve the steaks hot, topped with tarragon cream brandy sauce, alongside your favorite sides such as roasted vegetables or mashed potatoes.
Nutrition Facts
Calories |
1150 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.5 g | 120% | |
| Saturated Fat | 41.8 g | 209% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 281 mg | 94% | |
| Sodium | 1179 mg | 51% | |
| Total Carbohydrate | 3.0 g | 1% | |
| Dietary Fiber | 0.7 g | 3% | |
| Total Sugars | 1.1 g | ||
| Protein | 50.6 g | 101% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 50 mg | 4% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 739 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
