Saturday, January 15, 2011

Cream Sauce (to serve over steak)

We don't eat steak often, but when we do, I like to serve it with this cream sauce. It's easy enough to make, and it's made at the very last minute, once you have juice from the steaks to add in.

1 minced garlic head (yes, the whole head)
1 & 1/2 c. water w/ 1 beef boullion cube, and 1 chicken bouillion cube (or broths can be used in place of these ingredients)
5 Tbsp brandy (we never have, and thus never use, this part... I use pan drippings for this liquid)
1/4 c. heavy cream
3 Tbsp. unsalted butter

Remove steaks from pan, and put on plate (tent them with foil so they will remain hot while you whip up this sauce).

Reserve a Tbsp. or more of pan drippings from the steaks, and briefly sautee the garlic, less than 30 seconds. Add the water w/ boullions, and simmer about 5 mins. Stir together and add cream. Add in 1 Tbsp butter at a time, whisking to thicken. Then, remove from heat, add salt and pepper to taste, and serve over steaks.

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