How To make Braised Beef with Brandy & Mustard
1 tb Olive oil
1 1/4 lb Bottom round steak, trimmed
- of fat and membrane 1/2 c Brandy
2 c Defatted beef stock
2 tb Coarse-grained mustard
2 tb Provence-style or Dijon
- mustard 1 Bay leaf
4 Shallots, peeled and thinly
- sliced 4 Sun dried tomatoes (not oil
- packed), cut into slivers 3 lg Garlic cloves, peeled and
- thinly sliced 6 Juniper berries
Freshly ground black pepper - to taste Preheat oven to 325 degrees. In a Dutch oven or deep skillet, heat oil over medium heat. Add meat and brown on all sides. Transfer to a plate lined with paper towels and drain off all the fat in the pan. Return the pan to the heat and immediately add brandy, stirring to scrape up any browned bits in the bottom. Cook until the brandy is reduced to a syrupy glaze. Stir in stock, mustards, shallots, sun dried tomatoes, garlic, juniper berries and bay leaf and bring to a boil. Return meat to the pan, cover tightly and place in the oven. Bake, turning the meat every 30 minutes, for 1 1/2 to 2 hours, or until very tender. Remove bay leaf and season the sauce with pepper. Cut the meat into thin slices, arrange on platter and spoon the sauce over. Serves 4. Calories: 350 per serving; Protein: 38 grams; Fat: 8 grams; Carbohydrate: 14 grams; Sodium: 679 milligrams; Cholesterol: 90 milligrams.
How To make Braised Beef with Brandy & Mustard's Videos
Pork Tenderloin with Mustard Cream Sauce (quick pork fillet recipe)
Here's one of those gold nugget recipes that proves you can make something really incredible with very few ingredients! It's a Pork Tenderloin with a Mustard Cream Sauce that tastes way more sophisticated than the 3 ingredients it calls for.
This sauce really is excellent for pork fillets - elegant enough for company, but quick enough for dinner tonight!
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Creamy Beef Stroganoff
Creamy & Rich Beef Stroganoff
Recipe -
250g (8.8oz) - Fettuccine Pasta
1 Tbsp (20ml) - Olive Oil
2 Tbsp (28g) - Unsalted Butter (Split Into 2 Tbsp + 2 Tbsp)
350g (12.3oz) - Scotch Fillet, Tenderised & Sliced Into Strips
1 - Brown (Yellow) Onion, Diced
4 - Garlic Cloves, Minced
300g (10.5oz) - Swiss Brown Mushrooms, Thinly Sliced
⅓ Cup (80ml) - Brandy (Substitute For White Wine or Beef Stock)
1 1/2 Tbsp (30g) - Dijon Mustard
1 ½ Cups (375ml) - Beef Stock
1 ¾ Tbsp (24g) - Plain Flour
1 1/2 Tbsp (30ml) - Worcestershire Sauce
120g (4.2oz) - Sour Cream
Flat Leaf Parsley, Garnish
Seasoning To Taste + Salt For Pasta Water
Method -
1. Place a saucepan of water over high heat & bring to a boil. Generously season the water with salt & cook the pasta as per the packet instructions.
2. Place a large pan over high heat. Add olive and once hot, add in the sliced scotch fillet, sear for 45 seconds to 1 minute on each side, remove from the pan & place onto a plate to rest. Do this in batches.
3. Melt the unsalted butter in the same pan, add onions & saute for 2 -3 minutes or until golden. Add in the garlic & saute for 45 seconds. Add in the Swiss brown mushrooms & saute for 5-6 minutes or until soft & golden brown.
4. Add the Dijon mustard & brandy to deglaze the pan & cook for 2 minutes, stirring regularly. Add the flour and cook for 1 minute, mixing well.
5. Add the Worcestershire sauce and beef stock, mix well, boil, reduce the heat to low and cook for 6 minutes or until thick. Check for seasoning and adjust if necessary.
6. Once thick, reduce the heat to low, add the sour cream & seared beef along with any plate juices, mix well & heat for 1 minute. Remove from the stovetop.
7. Add in pasta, mix through well to coat, add some pasta water if need be & serve. Garnish with flat-leaf parsley. Dig in.
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Creamy Mustard Sauce That Goes Well With Everything!
This Delicious, Creamy Dijon mustard Sauce is perfect for everything, beef, pork, fish, chicken, pasta dishes, you name it!
Nonstick pan with lid:
Recipe:
- 1 small onion, finely chopped
- 3 slices of bacon, cut in small pieces
- Half a cup/120ml chicken stock
- 1,6 Cup/400ml heavy cream
- 3-4 full teaspoons Dijon mustard
- 1 clove of garlic
- 1 tablespoon fresh thyme
- Salt and pepper for seasoning
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:
This is a channel from BBC Studios who help fund new BBC programmes. Service information and feedback:
Former Royal Chef Shares Irish Stew Recipe He Cooked At Sandringham House
I loved traveling with the royal family and Sandringham at Christmas and New Year was one of my favorite times. Shooting lunches were really important and that meant preparing delicious comfort food lunches for the royals and their guests.
In this video I share the simple rustic dish that tastes delicious and is so easy to make.
My two cookbooks Eating Royally and The Royal Chef at Home are now both available around the world as E-Books, click here to find out more...
Don't forget to follow me on Instagram for foodie tips and more recipes.
Check out my Dallas Based Catering Company 'Eating Royally' for Your Next Event!
The recipe -
Serves 4
1-2 lb boneless leg of lamb, cut into 1 inch pieces
1/4 cup vegetable oil
4 large carrots, peeled and cut into 1 inch chunks
2 large onions, peeled, halved and sliced
3 large parsnips, peeled and cut into 1 inch chunks
1 rutabaga (swede) peeled and cut into cubes
2 sprigs fresh thyme
2 cups (about 10) small gold potatoes, cut in half
2 quarts lamb broth (or chicken or beef broth)
salt and pepper to taste
1/4 cup fresh chopped parsley
Add the oil to a large pot and heat until smoking. Carefully add the lamb and stir until brown. (drain off the fat - optional)
Add the vegetables and stir (don't add the potatoes until half way through cooking)
Add the thyme and broth, cover with a lid and simmer for 1 hour or until the meat is tender. Season with salt and pepper and serve.
Garnish with the chopped parsley.
theroyalchef.com
The true side of French home cooking: Mustard sauce
Discover the variant of the restaurant style hollandaise based mustard sauce re adapted for home cooking.
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