|Prep Time||5 minutes|
|Cook Time||8 minutes|
I don’t drink brandy, but like everybody else, I have a couple of dusty bottles kicking around in the liquor cabinet. It usually goes into pan sauces like these for steaks or chops. Dried cherries give this sauce a tart twist and heavy cream (if you decide to use it) imparts richness. If you’re working over a gas range, pull the pan from the heat before adding the brandy to avoid jumping stove-top flames (and singed eyebrows).
|¼||cup dried cherries, coarsely chopped|
|1||Tbsp. unsalted butter|
|1||large shallot, finely diced (about ¼ cup)|
|¼||tsp. kosher salt|
|½||cup low-sodium chicken broth|
|2||tsp. chopped fresh thyme|
|2||Tbsp. heavy cream (optional)|
|½||tsp. freshly ground black pepper|
The fruit in this sauce directs it toward pork or beef. Drizzle it over center-cut pork chops or a dressy cut of beef like filet mignon. Pair with Herbed Goat Cheese Polenta and some sautéed greens.
Related article: Sear, Sauce, and Serve
This content is from the book Sear, Sauce, and Serve by Tony Rosenfeld.
An American native
A father’s legacy
The vegetarian-cooking pioneer
Cracking a Filipino favorite