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Steak Sauce


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Steak Sauce 0 Picture


  • 1 Tbsp Unsalted Butter
  • 4 medium shallots, minced
  • 2 cups beef stock
  • 2 Tbsp Cognac
  • 2 Tbsp Dijon Mustard
  • 3 Tbsp minced fresh parsley
  • 1/2 cup (1 stick) unsalted butter cut into 8 pieces
  • Salt and fresh ground pepper to taste



Step 1

Melt 1 Tbsp butter in a large skillet. Add shallots and cook until softened, about 5 minutes. Stir in beef stock, boil until reduced by half (1/2). Add cognac and boil 1 minute. Reduce heat to low, whisk in mustard. Stir in parsley. Whisk in butter, 1 piece at a time (let completely melt before adding next piece of butter). Season with Salt and Pepper


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