How To make Braised Beef with Brandy and Mustard

Dijon, Congac Beef Stew

The weather outside is perfect for this ultimate comfort food! Beef Stew! And adding potatoes makes this the perfect one-pot meal! Here is the recipe!
2 pounds of beef stew meat. I used country ribs which are cut from the shoulder of the cow.
4 tablespoons flour
1 small bag of potatoes (about a pound)
1 cup carrots chopped
1 cup celery chopped
1 onion chopped
1 tablespoon minced garlic
1/2 stick butter
Salt
Pepper
For the Bouquet Garnee
Parsley
Sage
Rosemary
Thyme tied into a bundle
2 cups of beef broth
2 cups red wine
1 cup Conjac
1 tablespoon stone-ground mustard
1 tablespoon Dijon mustard
1/2 pound bacon
Brown the bacon reserve the bacon fat and remove the bacon
dredge the meat in flour seasoned with salt and pepper
brown the meat in the bacon fat and remove
add 1/2 stick butter
cook the veggies until a bit soft, deglaze the pan with some Conjac and add back the meat
add the rest of the ingredients and simmer for about 2 hours.
Eat and enjoy!

My Favorite Sauce for a Steak | Chef Jean-Pierre

Hello There Friends, an Au Poivre sauce is definitely my most favorite sauce that I have ever made and if I had to choose a meal to be the last that I would eat. It would be this dish. Steak Au Poivre, made with a Filet Mignon today. Super Delicious and easy to make. Check out this video and let me know what you think in the comments below.

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Easy Classic Beef Stroganoff Recipe - Natasha's Kitchen

Learn how to cook Classic Beef Stroganoff, with tender strips of beef and mushrooms, in an incredible creamy sauce. This is an easy and excellent 30 minute dinner.
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????HOMEMADE BEEF STROGANOFF INGREDIENTS:

1 lb top sirloin steak
2 Tbsp olive oil
2 Tbsp butter
1/2 medium onion, finely chopped
1/2 lb brown mushrooms, thickly sliced
1 garlic cloves, minced
1 Tbsp all-purpose flour
1 cup beef broth
3/4 cup heavy whipping cream
1/4 cup sour cream
1 Tbsp Worcestershire sauce
1/2 tsp dijon mustard
1/2 tsp salt
1/4 tsp black pepper

Green onion to garnish
8-12 oz Egg noodles, to serve

????MORE BEEF RECIPES ????:

Roasted Beef Tenderloin Recipe -

Garlic Crusted Prime Beef Rib Roast Recipe -

Beef Lasagna Recipe -

Classic Beef Stew Recipe For Dinner -


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Steak Diane | Gordon Ramsay

Gordon Ramsay's recipe for traditional steak Diane from the Cookalong Live 70s themed menu.


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Slow-Cooked Beef in Red Wine | Keith Floyd | BBC Studios

Chef Keith Floyd cooks with red meat in this great easy to follow recipe video from BBC cookery show Floyd on Food. Watch more high quality videos on the new BBC Worldwide YouTube channel here:


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Delicious Classic Steak Diane Recipe + Creamy Cognac Sauce

Impress your family and guests with this delicious classic steak Diane recipe with a tasty mushroom sauce that comes together in under 30 minutes.

Steak Diane is a delicious dish consisting of pan-seared steak that is served with a tasty cream sauce. The history of this classic recipe is a little murky, but what we do know is that it became popularized in New York City in the mid-1900s.

It was a dish that was most often made tableside by the waiters but over the years as rent increased and more tables were put into restaurants, it became unfeasible to continue to do so. Steak Diane does have some variations to it and in the past 3-4 decades you’ll notice the addition of mushrooms. I believe it’s a great addition and adds some more girth to the recipe.

ingredients for this recipe:

• 2 pounds of beef tenderloin sliced into 4-ounce portions
• 3 tablespoon oil
• 10 medium-sized sliced cremini or button mushrooms or both
• 2 tablespoons unsalted butter
• ½ peeled and small diced shallot
• 3 finely minced cloves of garlic
• ¼ cup cognac
• 1 ½ cups beef stock
• 1/3 cup heavy cream
• 1 tablespoon Worcestershire sauce
• 2 teaspoons Dijon sauce
• 2 tablespoons finely minced fresh parsley
• 1 ½ teaspoons lemon juice
• sea salt and pepper to taste
• sliced green onions for garnish

Serves 4

Prep time: 10 minutes

Cook time: 25 minutes

Procedures:

1. Season the beef on both sides with salt and pepper. Set aside.
2. Next, add the oil to a large sauté pan over high heat and heat until it is smoking.
3. Add in the beef and sear for 2 minutes on 1 side and then flip over and sear for 1 more minute to achieve a rare to medium-rare internal temperature.
4. Remove the steaks and set them aside.
5. In the same hot pan add in the mushrooms and sauté for 6-8 minutes over high heat until well browned.
6. Push the mushrooms to one side of the pan and on the other side of the pan sauté the shallots and garlic in the butter for 1 to 2 minutes or until lightly browned.
7. Mix everything together and then remove the pan from the cooktop and add in the cognac.
8. Return the pan to the burner over high heat and flambe until all of the alcohol is cooked off.
9. Pour in the beef stock and cook over medium heat until the amount of liquid is reduced by one-half.
10. Finish by pouring in the cream, Worcestershire sauce, Dijon mustard, parsley, and lemon juice and stir until combined.
11. Place the beef back in the pan and cook over low to medium heat for 1 to 2 minutes until the beef is warmed.
12. Serve the sauce with the steak and garnish with sliced fresh chives.

Chef Notes:

Make-Ahead: This recipe is meant to be eaten as soon as it is finished cooking. If you have to keep it warm over very low heat for 15-20 minutes before serving.

How to Reheat: Place the steak and sauce in a medium-size pan and cook over low to medium heat until warmed. You can also heat in the microwave until hot.

How to Store: Cover and store in the refrigerator for up to 5 days. It will freeze covered for up to 2 months. Thaw in the refrigerator for 1 day before reheating.

There really is no substitute for the cognac other than brandy. The only thing you could use is white wine instead, which will not flambe. If you cannot have alcohol at all, simply skip this procedure.

You can use wild mushrooms such as maitake, shiitake, or even oyster mushrooms in this recipe if you’d like.

It is ok to sub out the beef stock with chicken stock. If you do not have access to either then double to heavy cream amount and cook it until thickened before adding in the Worcestershire, Dijon, and lemon juice.

You may need to sear the beef in batches if your pan is not big enough.

If you like steak that is more well done, please sear longer or cook longer when reheating in the sauce.