PORK MEDALLIONS WITH BRANDY CREAM SAUCE
I adapted this easy, elegant main dish from a recipe my mother-in-law cooked for our family. Cayenne lends a bit of heat to its rich, creamy sauce. -Judy Armstrong, Prairieville, Louisiana
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 17
Steps:
- Cook linguine according to package directions. Meanwhile, flatten pork slices to 1/4-in. thickness. Place flour in a large shallow dish. Add pork, a few pieces at a time, and turn to coat., In a large skillet over medium-high heat, cook pork in oil and 2 tablespoons butter in batches until juices run clear, 3-4 minutes on each side. Set aside and keep warm., In the same skillet, saute mushrooms and onions in remaining butter until tender. Add garlic; cook 1 minute longer. Add the cream, brandy, thyme, mustard, salt, pepper and cayenne. Bring to a boil; cook until liquid is reduced by half, about 8 minutes., Drain linguine. Stir tomatoes into sauce mixture; add pork and heat through. Serve with linguine and sprinkle with cheese.
Nutrition Facts : Calories 937 calories, Fat 55g fat (29g saturated fat), Cholesterol 210mg cholesterol, Sodium 577mg sodium, Carbohydrate 72g carbohydrate (5g sugars, Fiber 4g fiber), Protein 39g protein.
FILET OF BEEF WITH MUSTARD-CREAM SAUCE
Make and share this Filet of Beef with Mustard-Cream Sauce recipe from Food.com.
Provided by evelynathens
Categories Meat
Time 13m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in heavy, cast-iron skillet over medium-high heat.
- Add steaks and cook to desired doneness, about 4 minutes per side for rare.
- Add mustard, Worcestershire Sauce and shallot to skillet.
- Season with pepper.
- Add brandy and ignite.
- When flames subside, return to heat.
- (or just cook down a couple of minutes) Transfer steaks to plates.
- Add cream to skillet and boil until reduced to thin sauce consistency, about 2 minutes.
- Pour over steaks and serve.
Nutrition Facts : Calories 1057.7, Fat 87.4, SaturatedFat 42.6, Cholesterol 273.1, Sodium 409.9, Carbohydrate 4.2, Fiber 0.5, Sugar 0.8, Protein 42.3
CHICKEN BREASTS WITH BRANDIED MUSTARD CREAM SAUCE
I think this was from the Commissary Cookbook but I'm not sure now. This recipe states: The piquant, mustard-tinged sauce is especially good and would be equally at home on sautéed veal, calf's liver, or fish." Time doesn't include clarifying the butter.
Provided by Oolala
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 200°F.
- Note: to clarify butter: Put the butter in a stainless steel bowl in a 200 degree oven. After 1 hour, skim off the crust on top. Put the bowl in the refrigerator. When the butter has re solidified, turn it out of the bowl. Scrape off and discard the white solid layer of milk solids (this is what burns during frying). Wrap and refrigerate the yellow layer of clarified butter until needed. One pound of butter yields about 14 oz. of clarified butter.
- Mix the flour with the 1 teaspoon each of salt and of pepper.
- Dredge the chicken in the seasoned flour and shake off the excess.
- Heat the clarified butter in a skillet and add the chicken and sauté over medium heat for 5 minutes. Turn the chicken and sauté for 3-5 more minutes or until just done.
- Remove from the skillet and keep warm in the oven.
- Discard any butter left in the pan.
- Add the shallots, vermouth, and brandy to the pan; turn the heat to high and reduce the liquid to 3 tablespoons while stirring to scrape up any browned bits.
- Whisk in the mustard. Add the salt, pepper, and cream and cook over medium-high heat for 2-3 minutes, stirring occasionally, until mixture is the consistency of a light gravy.
- Transfer the chicken from the oven to dinner plates, mask with the sauce, dust with the parsley and serve at once.
Nutrition Facts : Calories 521.4, Fat 35.4, SaturatedFat 21.4, Cholesterol 180.5, Sodium 979, Carbohydrate 14.8, Fiber 0.8, Sugar 0.3, Protein 30.6
GRILLED FILET MIGNON WITH BRANDY MUSTARD SAUCE
Categories Mustard Fourth of July Father's Day Backyard BBQ Dinner Meat Brandy Summer Grill Grill/Barbecue Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Prepare a medium-hot fire in a charcoal grill, or heat a gas grill to high. Brush steaks with oil; season with salt and pepper.
- Grill steaks until cooked to desired doneness, 5-6 minutes per side for medium-rare. Transfer steaks to a plate and let rest for 5 minutes
- Meanwhile, heat 1 tablespoon oil in a large cast-iron skillet set on grill alongside steaks. Add mushrooms and shallots to skillet and stir until mushrooms are tender and browned in spots and shallots are tender, 4-5 minutes. Remove skillet from heat; stir in brandy (caution: Mixture may ignite). Return skillet to grill. Add broth, Dijon mustard, and thyme leaves; stir to blend.
- Add cream; simmer until mushroom sauce is slightly thickened, 4-5 minutes. Season sauce to taste with salt, pepper, and cayenne.
- Spoon sauce onto plates; top each with a filet. Garnish with chives.
More about "brandy mustard cream sauce recipes"
MUSTARD CREAM SAUCE FOR CHICKEN, BEEF, AND MORE
From thecookierookie.com
4.7/5 (56)Total Time 5 minsCategory SauceCalories 70 per serving
- Add olive oil to a medium skillet set over medium-low heat and cook 2-3 minutes or until shallots have softened.
- Return the pan to the heat and continue stirring to deglaze the pan. Cook an additional 2-3 minutes or until the liquor evaporates.
- Add the cream, reduce heat to low, and simmer 5-6 minutes or until the mixture has thickened a bit.
CHICKEN WITH BRANDY MUSTARD CREAM SAUCE - FRAMED COOKS
From framedcooks.com
Reviews 9Category DinnerCuisine AmericanTotal Time 25 mins
- Put the butter in a large heavy skillet over medium high heat. When the butter is melted, add the chicken and cook until golden on each side, about 4-5 minutes per side. Transfer to a plate and keep warm.
- Add shallot, brandy and wine to the skillet and bring to a boil, stirring to get all the cooked bits off the bottom. Simmer for 2-3 minutes – the liquid will cook down a little.
- Stir in the mustard, and then the cream. Simmer for another 3 minutes. Season to taste with salt and pepper.
GRILLED FILET MIGNON WITH BRANDY MUSTARD SAUCE RECIPE
From bonappetit.com
4.1/5 (28)Estimated Reading Time 1 minServings 4
- Prepare a medium-hot fire in a charcoal grill, or heat a gas grill to high. Brush steaks with oil; season with salt and pepper.
- Grill steaks until cooked to desired doneness, 5–6 minutes per side for medium-rare. Transfer steaks to a plate and let rest for 5 minutes
- Meanwhile, heat 1 Tbsp. oil in a large cast-iron skillet set on grill alongside steaks. Add mushrooms and shallots to skillet and stir until mushrooms are tender and browned in spots and shallots are tender, 4–5 minutes. Remove skillet from heat; stir in brandy (caution: Mixture may ignite). Return skillet to grill. Add broth, Dijon mustard, and thyme leaves; stir to blend.
- Add cream; simmer until mushroom sauce is slightly thickened, 4–5 minutes. Season sauce to taste with salt, pepper, and cayenne.
BRANDY MUSTARD CREAM SAUCE | BLUE JEAN CHEF
From bluejeanchef.com
Cuisine AmericanTotal Time 15 minsCategory SaucesCalories 149 per serving
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