Bobs Round Steak In A Brandy And Wine Sauce Recipes

BRANDY FLAMED PEPPERCORN STEAK

Brandy Flamed Peppercorn Steak image

A five-star recipe for sirloin steak cooked in butter, garlic and wine, and then set on fire! Crushed peppercorns, brandy, and a cream sauce give this an extra classy taste.

Provided by TFRIESEN

Categories Meat and Poultry Recipes Beef Steaks Sirloin Steak Recipes

Time 45m

Yield 4

Number Of Ingredients 12

Ingredients

3 tablespoons crushed black peppercorns
2 (8 ounce) beef top sirloin steaks
1 tablespoon lemon pepper
1 teaspoon salt
5 tablespoons butter
2 cloves garlic, minced
½ cup red wine
3 tablespoons brandy
¼ cup chopped green onions
1 shallot, chopped
½ cup heavy cream
1 teaspoon white sugar

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.

Nutrition Facts : Calories 490 calories, Carbohydrate 9.1 g, Cholesterol 138.5 mg, Fat 35.8 g, Fiber 1.6 g, Protein 20.3 g, SaturatedFat 20.1 g, Sodium 1089.1 mg, Sugar 2 g

BOB'S ROUND STEAK IN A BRANDY AND WINE SAUCE.

Bob's Round Steak in a Brandy and Wine Sauce. image

I have been making this with just a wine sauce for a wile.But Susan Felicano gave me an idea that I wanted to try. Well this came out so goodthat I had to pass it on...

Provided by Bob Wakeman @bluecatfish1

Categories Beef

Number Of Ingredients 13

Ingredients

3 pound(s) round steak,1 1/2inches thick.
3 tablespoon(s) real butter
1 1/2 cup(s) chopped onions
2 package(s) prepared mustard
1 tablespoon(s) worcestershire sauce
1 cup(s) fresh mushrooms,your choice
1/2 teaspoon(s) salt and pepper
1/4 cup(s) dry red wine
1/2 cup(s) brandy
2 tablespoon(s) flour
2 tablespoon(s) steak sauce
1/2 cup(s) beef stock
3 tablespoon(s) olive oil, light

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..

PEPPER STEAK WITH BRANDY SAUCE

Pepper Steak with Brandy Sauce image

I found this recipe in the Oct '02 issue of Good Housekeeping. It is very easy to make and looks and tastes like a gourmet meal. Goes well with twice baked potatoes and red wine. My husband loves this--we use it for special occasions.

Provided by SpeechTeachMe

Categories Sauces

Time 24m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 tablespoon whole black peppercorn, crushed
1/2 teaspoon salt
4 (5 ounce) beef tenderloin steaks, 1 1/4 inch thick (about , filet mignon)
1 tablespoon margarine or 1 tablespoon butter
1 tablespoon olive oil
1/4 cup dry white wine
2 tablespoons brandy
1/2 cup heavy cream or 1/2 cup whipping cream
1 tablespoon chopped fresh chives, plus whole chives for garnish

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**.

STEAK IN GARLIC WINE SAUCE

Steak in Garlic Wine Sauce image

This is a wonderful recipe--the flavors and aromas are very enticing. If you like garlic you will love this!!

Provided by kzbhansen

Categories Steak

Time 35m

Yield 2 Steaks, 2 serving(s)

Number Of Ingredients 10

Ingredients

2 beef steaks
1 tablespoon oil
5 garlic cloves, peeled and thinly sliced
1/4 cup beef broth
1/3 cup dry red wine
1 tablespoon parsley, minced
1 teaspoon Worcestershire sauce
1/2 teaspoon dijon-style mustard
1/4 teaspoon pepper
2 slices crusty French bread, toasted

Steps:

Broil or grill steaks until cooked as desired.
Meanwhile prepare the sauce. In a skillet heat the oil. Add garlic and sauté for 3 minutes over medium-low heat, until garlic is almost tender.
Stir in broth, wine, parsley, Worcestershire sauce, mustard and pepper.
Bring to a boil and boil for 1 minute.
Place steaks on toast; spoon the sauce over the steaks.

Nutrition Facts : Calories 284.9, Fat 8.9, SaturatedFat 1.3, Cholesterol 0.1, Sodium 493.2, Carbohydrate 37.6, Fiber 2.2, Sugar 0.8, Protein 6.5

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Season both sides of the steaks with salt and pepper, to taste. In a large skillet, melt 1 tablespoon of the butter over medium-high heat. Add the steaks and cook, turning as needed, to the desired doneness (10-12 minutes for medium-rare).
Reduce heat as necessary if the meat browns too quickly. Transfer the steaks to a platter and cover with foil to keep warm. Add the shallot to the skillet and sauté briefly until translucent. Remove the pan from heat and add the broth and brandy, taking care not to let the liquid splatter.
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Whisk in the mustard and Worcestershire sauce. Then, whisk in the remaining butter. Season with additional salt and pepper, to taste. Arrange the steaks on 4 dinner plates, spoon the sauce over the steaks, top with the parsley, and serve.

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