Mustard Sauce with Brandy
Good on steak and chicken
- 1 tablespoon olive oil
- 8-10 oz sliced mushrooms
- 2 shallots, finely chopped (1/2 cup)
- 1/2 cup brandy (or brandy like liqueur - B&B, Grand Marnier)
- 1/2 cup beef broth
- 2 tablespoons Dijon mustard
- 2 teaspoon fresh thyme leaves
- 1/2 cup heavy cream
- cayenne pepper to taste
Preparation time 15mins
Cooking time 15mins
Heat 1 tablespoon of oil in a large skillet.
Add mushrooms and shallots to skillet and stir until shallots and mushrooms are tender and mushrooms are browned in spots 4-5 minutes.
Remove skillet from heat, stir in brandy (caution mixture may ignite).
Add broth, Dijon mustard and thyme leaves, stir to blend.
Add cream and simmer until mushroom sauce is slightly thickened, 4-5 minutes.
Season sauce to taste with salt and pepper and cayenne pepper.
Spoon sauce over meat and serve.