Bobs Round Steak In A Brandy And Wine Sauce Recipes

Steps:

• Generously sprinkle salt and pepper all over steaks, then let steaks rest uncovered for 15 minutes at room temperature. Meanwhile, mince the shallots.
• Melt 1/2 tablespoon butter and the oil in a large skillet over medium-high heat until almost smoking. Add steaks and cook until done to taste, about 3 to 4 minutes per side for rare and a little longer for medium-rare or medium. (Bone-in steaks take a few minutes longer to cook through than boneless.) If the pan begins to smoke or burn, lower the heat. Transfer steaks to a plate to rest while you prepare the sauce.
• Add shallots to the skillet and cook over medium heat until lightly browned, about 1 minute. Add brandy to the skillet and use a long-handled match or igniter to set the brandy on fire. (Stand back when you do this.) Let flames die out, then add red wine and cook until reduced and syrupy, 2 to 4 minutes. Add stock and boil until reduced and thickened, 3 to 4 minutes longer.
• Remove pan from heat and whisk in remaining 2 tablespoons butter and the chives. Serve steaks and sauce immediately with watercress.

Steps:

• Press crushed peppercorns into both sides of each steak. Sprinkle with lemon pepper and salt.
• Melt butter in a large skillet over medium-high heat. Stir in garlic and wine, and cook for 1 minute. Arrange steaks in pan, and cook until desired doneness, about 5 minutes per side. Reduce heat to low.
• Pour brandy onto steaks, and carefully light with a match. Let the flames burn off. Sprinkle green onion and shallot around the steaks, and circle the steaks with cream. Cook, stirring sauce, until hot. Transfer steaks to plates. Stir sugar into sauce, and then spoon over meat.

Steps:

• 1. You will need a cast iron skillet that will hold the steaks. Preheat the oven to 350°.
• 2. Melt the butter over medium heat in the skillet, and sauté the shallots until softened but not browned. Remove shallots and set aside. Remove skillet from heat.
• 3. Stir together soy sauce, ketchup, chili powder, sorghum, honey, and brandy in a small mixing bowl. Stir in shallots.
• 4. Place steaks in the iron skillet and pour sauce over all. Put skillet in preheated oven, and bake for 40-45 minutes for medium-to-medium-well steaks. Test for doneness with an instant-read meat thermometer if desired, but this really should be long enough to cook them through.
• 5. If you are interested in seeing Bob's recipe, here is the link: https://www.justapinch.com/recipes/main-course/pork/bobs-sweet-sour-pork-chops.html?p=1

Steps:

• In cup, mix peppercorns and salt.
• Rub mixture all over steaks.
• In nonstick 12" skillet, melt margarine with oil over medium high heat.
• Add steaks and cook 14 to 16 minutes for medium-rare or until desired doneness, turning steaks over once.
• Transfer steaks to 4 dinner plates;keep warm.
• Add wine and brandy to skillet.
• Heat to boiling, stirring until browned bits are loosened from bottom of skillet.
• Add cream and boil about 1 minute or until sauce thickens.
• Stir in chopped chives.
• Pour over steaks.
• Garnish with chives.
• **You can use any tenderloin steaks--I've used this recipe with venison tenderloins and it was just as good**.

Steps:

• I use a 12" deep cast iron skillet with lid for this. Heat butter and olive oil in skillet on medium heat. Now turn heat to med-high. Brown steaks on all sides. Reduce heat to low. Top steak with mushrooms. In a mixing bowl add all ingredients (but not the flour). using a wisk,wisk till well mixed. Pour over steak,cover and simmer for 2 hours.or untill meat is tender.(If you need to add liquid while cooking.I added 1/2 cup of beef stock).
• Remove meat from skillet to a plater and keep warm. Add flour to the juices and wisk well(I added an extra 1/3 cup of wine and 1/3 cup of brandy at this time).Simmer for 3-4 min. Pour over meat and serve I served mashed potatoes with the steak..