| Level: | Easy |
| Total: | 25 min |
| Prep: | 10 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- 4 (7-ounce) top sirloin steaks
- 4 cups water
- 1/2 (1-ounce) package au jus mix
- 2 tablespoons margarine
- 2 1/2 tablespoons all-purpose flour
- 1 cup heavy cream (recommended: Minor’s Culinary Cream)
- 2 ounces brandy
- 1 1/2 tablespoons freshly ground coarse black pepper
Instructions
- Heat a grill to medium. Put the steaks the grill and cook to desired doneness.
- Bring the water to a boil in a medium pot over medium heat. Add the au jus mix and the brandy. Let boil for 10 minutes. While that cooks, in a separate small saucepan, combine the margarine and the flour to make the roux. Let the roux cook for 5 minutes. Add roux to the au jus mixture and stir with a wire whisk until smooth. Stir in the cream and the black pepper. Arrange the steaks on serving plates and serve drizzled with the sauce.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 724 |
| Total Fat | 55 g |
| Saturated Fat | 26 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 40 g |
| Cholesterol | 232 mg |
| Sodium | 177 mg |
Reviews
Use less water like 2 cups