Steak With A Rich Mushroom And Brandy Sauce Recipe

Cooking Directions

• STEP 1.Season the steak with salt and pepper on both sides.
• STEP 2.Heat a large skillet over medium-high heat and add a drizzle of olive oil.
• STEP 3.Add the steak to the skillet and cook for 3-4 minutes per side for medium-rare, or adjust the cooking time to your desired level of doneness.
• STEP 4.Remove the steak from the skillet and let it rest for a few minutes.
• STEP 5.In the same skillet, add a knob of butter and sauté the mushrooms until they are golden brown and tender.
• STEP 6.Add the brandy to the skillet and let it cook for a minute to burn off the alcohol.
• STEP 7.Pour in the beef broth and let it simmer for a few minutes until it reduces slightly.
• STEP 8.Stir in the heavy cream and let the sauce simmer for another minute.
• STEP 9.Season the sauce with salt and pepper to taste.
• STEP 10.Slice the steak and serve it with the mushroom and brandy sauce drizzled over the top.
• STEP 11.Garnish with fresh parsley, if desired, and serve with roasted potatoes or creamy mashed potatoes.

Cooking Tips

• Make sure to let the steak rest after cooking to allow the juices to redistribute and ensure a tender and juicy steak.
• Use a good quality brandy for the sauce to enhance the flavor.
• If you prefer a thicker sauce, you can add a cornstarch slurry to the sauce and cook it for a few more minutes until it thickens.
• For a vegetarian version, you can substitute the steak with a portobello mushroom or a plant-based protein of your choice.

Storage and Serving

• Leftover steak can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the steak in a skillet over medium heat until warmed through.
• The mushroom and brandy sauce can also be stored in the refrigerator for up to 3 days.
• To serve, reheat the sauce in a saucepan over low heat, stirring occasionally.
• Serve the steak and sauce with your choice of side dishes, such as roasted potatoes, steamed vegetables, or a fresh salad.