Steak With Brandy Mushroom Sauce |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 2 |
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I found this recipe in Weeknight Menus magazine and I am putting it here for safe keeping. I get asked for this recipe alot it is easier to print out a copy than it is to hand write it and maybe miss something. Hope you all enjoy! Oh, and feel free to use pork chops of comparable size if you like. Ingredients:
16 ounces new york strip steaks, 1-inch thick |
1 tablespoon olive oil |
8 ounces button mushrooms, sliced |
1 tablespoon shallot, minced |
1 tablespoon tomato paste |
1 1/2 teaspoons flour |
2 tablespoons brandy |
3/4 cup chicken broth |
salt, to taste |
pepper, to taste |
Directions:
1. Season steaks with salt and pepper; sear in oil in a large saute pan over high heat for 6 min, turning once. Remove steaks from pan; let steaks rest until sauce is ready. (This makes sure you have a JUICY steak).
2. Add mushrooms and shallot to pan that was used to cook the steak; saute over medium-high heat until any liquid is evaporated.
3. Stir in tomato paste; cook until it begins to brown. Add flour; cook sauce about 1 minute.
4. Deglaze the pan with the brandy; reduce until liquid is almost evaporated. Add broth; cook, stirring constantly until sauce thickens, about 3 minute.
5. Serve sauce over steaks.
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