Steak Sauce

By Dawne

Ingredients

• 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

Preparation

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