Steak Sauce
By Dawne
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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
Details
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
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