Best 7 Steaks Sauteed Onions With A Blackberry Brandy Sauce Recipes

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Indulge in a culinary masterpiece that tantalizes your taste buds with every bite – steaks sautéed with onions and a luscious blackberry brandy sauce. This delectable dish combines the richness of steak, the sweetness of caramelized onions, and the aromatic depth of blackberry brandy, creating a symphony of flavors that will leave you craving more. Prepare to embark on a culinary journey that will elevate your steak-cooking skills and impress your dinner guests with a dish that is both elegant and satisfying.

Check out the recipes below so you can choose the best recipe for yourself!

STEAKS, SAUTEED ONIONS WITH A BLACKBERRY BRANDY SAUCE



Steaks, Sauteed Onions With a Blackberry Brandy Sauce image

This is a simple quick sauce to drizzle over steaks. It is impressive and really unique. I love to pair some of the same flavors by making a salad with fresh blackberries, bleu cheese, candied walnuts and a creamy maple/brandy dressing, my simple mashed parsnips and cauliflower for a different side dish and pumpernickle or rye rolls. I have served this over skirt steak and over fillet mignon as well. It is just a great sauce for a nice change.

Provided by SarasotaCook

Categories     < 60 Mins

Time 40m

Yield 4 Steak, 4-6 serving(s)

Number Of Ingredients 15

4 steaks (you can use a cut such as a skirt steak, but I prefer individual steaks, Delmonico, Fillet Mignon, o)
salt
pepper
olive oil to saute the steak
2 large onions, cut in half and thin sliced
1 tablespoon butter
salt
pepper
1/2 teaspoon fresh thyme
3/4 cup seedless blackberry jam
1/2 cup white wine
2 tablespoons brandy (if you don't to buy a whole bottle, buy those little nips, what I call airplane bottles or hotel bot)
1 garlic clove, minced
1/2 teaspoon Dijon mustard
2 tablespoons butter

Steps:

  • Steaks -- I like to saute mine in a cast iron pan, but any large heavy saute pan will work for this. If you decide to go with a skirt steak they will not have to be finished in the oven, but if you use a thicker cut of meat, you will need a oven proof pan to finish the cooking in the oven.
  • Heat the pan to medium high heat and add the olive oil. Season the steak well on both sides with salt and pepper and bring to room temperature. Sear the steak on one side for 4-5 minutes until nice and brown (the time will depend of how thick the steak is) and then flip. I like to finish in a 425 degree oven for about 5-8 minutes until it reaches your desired internal temperature. NOTE: These times are based on on 1 1/2" thick strip or fillet. Remove the steak once done and transfer to a plate and cover with foil to let rest.
  • Onions -- As the steak finishes in the oven, cook the onions in a separate small sauce pan. Heat to medium high and then add the butter and onions. Season with salt and pepper and saute 5-8 minutes until the onions are lightly golden brown and tender. Finish by adding the thyme. Just reduce to low while the steaks finish and you make the sauce.
  • Sauce -- After the steak is done and resting, return the pan to the stove on medium heat. Add in the garlic and cook just a minute, then add the white wine to deglaze the pan. Scrape up the drippings as well. Cook just a couple of minutes so it reduces slightly. It doesn't take long. Then remove the pan off the heat as you stir in the brandy and then return it. NEVER pour a flammable liquid like brandy directly over the heat. Return to medium heat and bring to a boil. Then remove from the heat and add in the mustard, butter and blackberry jam. Just whisk everything together. The heat of the pan and wine will warm up everything perfectly.
  • Serve -- Plate the steak and top with a few of the onions. Then drizzle a little of the sauce on the top. If you go with a skirt steak or something similar you can slice up the steak on a batter and serve it the same way with the onions and sauce.
  • As I said I love a green salad with blackberries, blue cheese and candied walnuts to bring all the flavors together and my parsnips and cauliflower puree for a nice twist to mashed potatoes. Make the potatoes (aka cauliflower) and the walnuts all ahead, so it is just matter of a quick reheat and the steak. A gorgeous dinner for friends one night.

PAN-SEARED STEAK AND ONIONS



Pan-Seared Steak and Onions image

Usually cooked over an open fire in an iron skillet; this stove-top seared steak with bourbon-flavored onions is excellent eaten with sourdough bread. Sourdough, developed during the gold rush years, was made with a yeast started of flour mixed with water until it fermented and soured.

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 6

4 tablespoons (1/2 stick) butter
2 tablespoons olive oil
2 large onions, sliced
1 boneless sirloin steak (about 2 pounds)
Salt and pepper
1/2 cup bourbon

Steps:

  • In a large skillet, melt 2 tablespoons of the butter with 1 tablespoon of the olive oil over medium heat. Add the onions and cook, stirring occasionally, until golden, about 15 minutes. Transfer the onions to a bowl and set aside.
  • Generously season both sides of the steak with salt and pepper. Add the remaining 1 tablespoon of the oil to the skillet and fry the steak over medium heat, turning once, until browned, about 6 minutes per side for medium. Transfer the steak to a serving platter and cover to keep warm.
  • Add the bourbon to the skillet and, over medium heat, scrape up any bits that cling to the pan. Allow the liquor to simmer until reduced by half, about 1 minute. Add the onions and the remaining 2 tablespoons of butter and stir until the butter is melted. Reduce the heat and gently simmer until the onions are heated through, about 2 minutes. Season, to taste, with salt and pepper and stir in any juices that have run off from the steak.
  • To serve, cut the steak into 1/4-inch-thick slices and top with the onions.

PAN-ROASTED RIBEYE WITH CARAMELIZED ONIONS AND WHITE TRUFFLE BUTTER



Pan-Roasted Ribeye with Caramelized Onions and White Truffle Butter image

This is a savory steak with the slight sweetness of caramelized onions and the earthiness of truffle oil. I would serve this with some mashed goat cheese and a nice green veggie. This recipe could be for 2, you and your honey! A nice Cabernet would pair well, but I like so many that it's hard to choose. Cheers.

Provided by MikeSweetman

Categories     Meat and Poultry Recipes     Beef     Steaks     Rib-Eye Steak Recipes

Time 1h8m

Yield 8

Number Of Ingredients 7

¼ cup vegetable oil, divided
3 large white onions, sliced 1/4-inch thick
½ cup butter, room temperature
1 small shallot, minced
1 teaspoon white truffle oil
2 (14 ounce) Black Angus ribeye steaks
kosher salt and freshly ground black pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat 2 tablespoons oil in a saucepan over medium-high heat. Add onions; cook, stirring occasionally, until onions are dark and soft, about 25 minutes.
  • Mix butter, shallot, and truffle oil in a bowl until blended. Refrigerate until set, about 10 minutes.
  • Preheat an oven-safe skillet over medium-high heat. Pour in remaining 2 tablespoons oil. Season steaks with salt and pepper on both sides. Cook steaks until browned, about 2 minutes per side. Cover with aluminum foil.
  • Transfer skillet to the preheated oven and bake until steaks are reddish-pink and juicy in the center, 4 to 6 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Let rest in the skillet, covered, about 5 minutes.
  • Slice steaks and transfer to serving plates. Cover with onions; top with a slice of truffle butter.

Nutrition Facts : Calories 340 calories, Carbohydrate 5.7 g, Cholesterol 71.1 mg, Fat 29.5 g, Fiber 1 g, Protein 13.3 g, SaturatedFat 12.7 g, Sodium 165.9 mg, Sugar 2.5 g

PEPPERED STEAKS WITH BLACKBERRY SAUCE



Peppered Steaks With Blackberry Sauce image

This is a refreshing way to eat a steak. I love to do this during the summertime when the blackberries are in season and you can stop down any dirt road and pick them fresh.

Provided by southern chef in lo

Categories     Steak

Time P1DT12m

Yield 4 serving(s)

Number Of Ingredients 10

4 (4 ounce) beef tenderloin steaks or 4 (4 ounce) eye round steaks, trimmed of fat
1/3 cup lemon juice
1/3 cup oil
1/4 cup chopped onion
2 garlic cloves, crushed
1 tablespoon coarsly ground pepper
1/2 cup smuckers seedless blackberry jam
1/4 cup red wine vinegar
1/4 teaspoon onion powder
1/4 cup fresh blackberries or 1/4 cup frozen blackberrie, thawed

Steps:

  • Combine lemon juice, oil, onion, and garlic in large plastic zip lock bag; mix well.
  • Place steaks in bag and seal. Refrigerate for 6 to 24 hours, turning bag occasionally.
  • When ready to cook, rub pepper around the edges of each steak. Preheat grill.
  • In small saucepan add jam, vinegar, and onion powder. Cook over medium heat until jam is melted, stirring constantly. Remove from heat.
  • Place steaks on gas grill over medium heat, or charcoal grill 4 to 6 inches from medium-hot coals. Cook 8 to 12 minutes or till desired doneness turning once halfway through cooking.
  • To serve, spread steaks with sauce and top with fresh blackberries. steaks can also be cooked inside broiler oven by placing on broiler pan 4 to 6 inches from heat and broiling 7 to 10 minutes or until done.

Nutrition Facts : Calories 620.1, Fat 45, SaturatedFat 13.2, Cholesterol 80.5, Sodium 69.1, Carbohydrate 33.3, Fiber 1.6, Sugar 21.2, Protein 20.9

STEAK WITH CARAMELIZED ONIONS



Steak with Caramelized Onions image

Sauteed steaks flavored with a garlic rub and the smoky-sweet taste of caramelized onions are a satisfying, easy-to-make main course.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 45m

Number Of Ingredients 7

2 boneless sirloin steaks (each about 1 pound and 1/2 inch thick)
1 large garlic clove, minced and mashed into a paste
5 1/2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
1 3/4 pounds small red onions, halved lengthwise and cut into 1/3-inch-thick wedges (keeping root ends intact)
1/2 teaspoon sugar
3 tablespoons balsamic vinegar

Steps:

  • Place steaks on a large plate, and rub with garlic paste and 2 tablespoons oil, coating completely. Season generously with salt and pepper. Set aside to marinate 15 minutes at room temperature.
  • Meanwhile, in a large skillet, heat 2 tablespoons oil over medium-high heat until hot and just starting to smoke. Reduce heat to medium; add onions, and cook, stirring occasionally, until softened and golden brown, about 7 minutes. Add sugar, vinegar, and 2 tablespoons water; simmer, stirring occasionally, until onions are tender, about 3 minutes more. Transfer onions to a bowl, and season with salt and pepper. Set aside.
  • Wipe skillet clean. Heat remaining 1 1/2 tablespoons oil in skillet over high heat until hot but not smoking. Cook steaks until golden brown, about 2 minutes per side for medium-rare. Transfer to a cutting board, and let rest 5 minutes before slicing.

STEAK WITH CARAMELIZED ONIONS



Steak with Caramelized Onions image

Caramelized onions splashed with balsamic vinegar makes a full-flavored, lower-calorie alternative to a high-fat sauce.

Provided by mielhollinger

Categories     Steak

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

4 teaspoons butter
2 medium onions, sliced
2 cloves garlic, minced
1 tablespoon brown sugar
1/8 teaspoon salt
1 lb boneless beef top sirloin steak, trimmed of fat
1/4 teaspoon pepper
1 tablespoon balsamic vinegar
1 tablespoon snipped fresh parsley

Steps:

  • In a medium skillet melt butter over medium-low heat.
  • Add onions and garlic.
  • Cook, covered, for 13-15 minutes or until onions are tender.
  • Add brown sugar and salt.
  • Cook, uncovered, over medium-high heat 4-5 minutes or until onions are golden brown, stirring constantly.
  • Meanwhile, cut meat into 4 serving-size pieces.
  • Sprinkle pepper on both sides of each meat piece.
  • Place on the unheated rack of a boiler pan.
  • Broil 3 inches from the heat to desired doneness, turning once.
  • (Allow 10-12 minutes for medium rare.) Stir vinegar into onions.
  • Spoon onion mixture over steak.
  • Sprinkle with parsley.

STEAK AND ONIONS



Steak and Onions image

Sweet caramelized onions add great flavor to these rosemary-rubbed steaks. Serve them with baked potatoes and a Caesar salad. Or complement the entree with cooked carrot sticks and apple pie a la mode.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 8

1 large onion, halved and sliced
2 tablespoons butter
1/3 cup white wine or chicken broth
1 garlic clove, minced
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1/4 teaspoon pepper
2 beef tenderloin steaks (1-1/2 to 2 inches thick and 8 ounces each)

Steps:

  • In a large skillet, cook onion in butter over medium heat for 15-20 minutes or until onion is golden brown, stirring frequently. Stir in wine and garlic. Bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until liquid has evaporated., Meanwhile, combine the rosemary, salt and pepper; rub over steaks. Broil 4 in. from the heat for 7-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with caramelized onions.

Nutrition Facts : Calories 495 calories, Fat 25g fat (12g saturated fat), Cholesterol 129mg cholesterol, Sodium 381mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 2g fiber), Protein 50g protein.

Tips:

  • Opt for high-quality steaks with good marbling for a tender and flavorful result.
  • Season the steaks generously with salt and pepper before cooking to enhance their natural flavors.
  • Sear the steaks in a hot skillet with butter to create a delicious crust and lock in the juices.
  • Sauté the onions slowly over medium heat until they are caramelized and golden brown, adding a touch of sweetness to the dish.
  • Use a good quality blackberry brandy for the sauce to ensure a rich and flavorful result.
  • Reduce the sauce until it thickens slightly, concentrating its flavors and creating a luscious glaze for the steaks.
  • Let the steaks rest for a few minutes before serving to allow the juices to redistribute, resulting in a more tender and juicy steak.
  • Garnish the dish with fresh herbs like parsley or chives for an additional pop of color and flavor.

Conclusion:

This recipe for Steaks Sautéed with Onions and a Blackberry Brandy Sauce offers a delightful combination of flavors and textures that is sure to impress your taste buds. The tender and juicy steaks, caramelized onions, and rich, flavorful sauce create a harmonious dish that is both elegant and comforting. Whether you're hosting a special occasion dinner or simply looking for a memorable meal, this recipe is sure to deliver. Serve it with your favorite sides such as mashed potatoes, roasted vegetables, or a crisp salad for a complete and satisfying meal.

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