Herb-Mustard Sauce

By charlotteh371

Ingredients

• 3 tbsp. cognac
• 1 cup home made or low salt beef or chicken broth
• 2 tbsp. heavy cream
• 1 1/2 tbsp. whole grain mustard
• 2 tbsp. thinly sliced chives
• 1 tsp chopped fresh thyme

Preparation

Step 1

after sear roasting the beef, pour off any excess fat from the skillet. off the heat, add the cognac and then return the pan to high heat. cook, scraping the pan with a wooden spoon to pick up any browned bits, until the cognac is almost completely reduced. add the broth and cook until it's reduced to about 1/3 cup, about 5mins. add the cream, mustard, chives, and thyme, stir well, and remove from the heat. season with salt and pepper to taste. serve immediately drizzled over the sear roasted beef tenderloin.