Monday, March 20, 2006
Grilled Steaks with Brandy Cream Sauce

Print a PDF of this recipe here.

(Serves 2)
2 12-oz steaks (I used rib eyes)
1/2 cup chicken stock
1/4 cup brandy
1 cup heavy cream

Sear steaks on both sides in a pan on high heat until done. Remove steaks from pan. Pour stock and brandy into pan and boil hard, stirring, until reduced by half. Lower heat, stir in cream and cook for 10 minutes. Add salt to taste. Put steaks on plate, then pour over sauce.

Originally made and reviewed here.

tip jar heart imageTip Jar
I love writing for all my Sweetnicks readers every day, and sharing little bits of our Food & Life with all of you. If you've enjoyed coming here and would like to leave a tip, this is your opportunity to do so. All monies go towards Sweetnicks' operating costs. Thank you!