Updated: Aug 6
Grilled steaks with Brandy Cream Sauce and Mushrooms 4 steaks of your choice. I like to use a 8 oz. filet or a ribeye
1 Tbsp butter
½ cup minced shallot
1 1/2 cups chicken stock
8 sprigs Thyme
3 cups heavy cream
1 beef cubes
4 teaspoons freshly cracked pepper
1/4 cup of grated Parmigiano cheese
Salt to taste
1 tbsp. Dijon mustard
5-6 dashes of Worcestershire sauce
¼ cup green peppercorns
Chives finely diced for garnish
18 ozs Cremini mushrooms
4 cloves of garlic crushed
1 shallot diced
Season steaks with Lisa’s steak rub and Worcestershire sauce and set aside on a plate to bring to room temperature (approximately 1 hour before cooking)
Sautee mushrooms in butter, add shallots, garlic, Thyme. Sautee until softened. Salt and Pepper to taste.
Brandy Sauce: Sauté diced shallots in butter just until translucent. Turn heat off and add brandy. Turn heat back on and reduce brandy by half. Add chicken stock, thyme, beef cube, fresh cracked pepper, and Dijon mustard, and Worcestershire sauce. Reduce further, by approximately half. Add cream and green peppercorns. At this stage it is important to continually stir or sauce will separate. Simmer while stirring for another 3-4 minutes until sauce comes together and thickens slightly more. Add Parmesan cheese and stir an additional minute or two. The sauce can be made in advance and left on the stove while you grill or cook the steaks and brought back up to temperature slowly.
Steaks can be grilled or cooked in a cast iron skillet. If you cook them in a cast iron skillet sear them on high heat on both sides approximately 1 ½ minutes per side and place in a 400 degree oven until you achieve the desired temperature. I like to remove them at 128 for medium rare. Place on a plate and tent with foil to rest for 7 minutes.