Ingredients:
- 2 4-5 oz. steaks (I used filet mignon. Flank steak is also a good option)
- 1 tablespoon of olive oil
- 1 tablespoon of butter
- 1 shallot, chopped
- 1 teaspoon of brown sugar
- 1/2 cup of brandy
- 1/4 cup of heavy cream
- 1/4 cup of beef broth
- 1/2 teaspoon of tapioca flour
- salt & pepper
Sprinkle salt and pepper on the steaks and set aside.
Prepare the rest of the ingredients while the steak is resting. I used half a shallot, but I think a whole shallot will be more delicious.
The brandy, cream, and shallots. The stars of the show. Well, besides the juicy steak.
Heat the olive oil in a large skillet over medium-high. Since my steak are about 1 inch thick, I cooked them about 5 minutes on each side for a medium to medium-rare steaks. I used this pan instead of my skillet because this one is awesome for deglazing.
Once done, set aside and cover. I wrapped it in aluminum foil and put in my toaster oven so it will stay warm. Add the butter to the pan until melted. Then, cook the shallots for about 3 minutes until tender.
Add the sugar and stir. Then, add the brandy and simmer for about 10 minutes. Add the cream. At this point it seemed a bit watery and I didn't want my steak to get cold, so I slowly added the tapioca flour while I whisked to thicken it up. Add salt and pepper to taste. Slice the steaks and pour sauce over it.
I served it with sauteed pre-cut veggie mix and instant mashed potatoes, because I'm a lazy cook.
All done!
