Brandy Cream Mushroom Sauce Recipes

PORK TENDERLOINS WITH MUSHROOMS AND A BRANDY CREAM SAUCE

Steps:

• Preheat oven to 350 degrees.
• 1. Bring the cream to a light boil in a small saucepan and reduce it by half while doing the rest of the recipe.
• 2. Season the tenderloins with Creole seasoning while heating the olive oil in a big ovenproof skillet over medium-high heat. Sear the tenderloins until crusty brown all over. Remove the pan from the heat. Transfer the tenderloins to a roasting pan in the center of the preheated oven, and roast for about 15 minutes, or until an internal temperature of about 155 is reached on a meat thermometer pushed into the center of the larger tenderloin.
• 3. While that's going on, return the skillet, that you used to brown the tenderloins, to medium heat. Add the brandy and bring it to a boil while whisking to dissolve the browned juices and bits in the pan, about a minute.
• 4. Lower the heat to medium low and add the onions and the mushrooms. Cook until they soften completely. Add the reduced cream and salt, and stir lightly to blend all the ingredients. Lower the heat to as low as it will go and allow to simmer, stirring every minute or so.
• 5. When the pork tenderloins have reached about 155 on a meat thermometer, remove them from the oven and let them rest about five minutes. Then slice into disks about a half-inch thick and put them on warm plates. Spoon some of the sauce over or around the pork and serve.

FILET MIGNON IN MUSHROOM BRANDY CREAM SAUCE

Steps:

• DO NOT SUBSTITUTE INGREDIENTS!
• Heat the olive oil in a large skillet over medium heat. Season both sides of the steaks with the salt and pepper as desired. Add the steaks to the hot skillet and sear two minuntes on each side until lightly browned. Transfer to an oven proof baking dish and bake uncovered in a 400* preheated oven 10-13 minutes for medium-medium rare doneness.
• Cook mushrooms and green onions in the same skillet over medium heat until just tender. Remove from heat and add the brandy, return to heat and simmer for 4 minutes. Add the whipping cream and bring just to boiling. Boil gently about 8 minutes or until reduced to about 1 cup. Season with additional salt and pepper if desired, finish sauce by adding butter and stir till blended.
• To serve, place steaks on a warm platter and spoon the sauce over the meat.

PORK MEDALLIONS WITH BRANDY CREAM SAUCE

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.

ANYTHING BRANDY CREAM SAUCE

Steps:

• Melt butter in a 1 quart saucepan over medium-high heat. Add green onion and saute' until tender, about 1-2 minutes. If desired, add mushrooms and saute' 1 more minute.
• Stir in broth and brandy. Cook about 5 minutes or until mixture is reduced (should coat back of spoon).
• Stir in the heavy cream and season with salt and pepper if desired. Serve over just about anything.

BRANDY & CREAM MUSHROOM SAUCE

Steps:

• Melt butter in pan over moderate heat and add the garlic, spring onions and the mushrooms.
• Cook until mushrooms are golden brown.
• Add the brandy and cream and bring to boil.
• Turn down heat and simmer for 5minutes or until the sauce has thickened.
• Serve poured over steak, chicken or pork.
• Enjoy.