Brandied Cream Sauce for Steaks

By lorik

Ingredients

• 4 tablespoons unsalted butter
• 1 medium shallot, minced
• 1 cup low-sodium beef broth
• 3/4 cup low-sodium chicken broth
• 1/4 cup heavy cream
• 1/4 cup brandy
• 1 tablespoon brandy
• 1 teaspoon lemon juice or 1 teaspoon champagne vinegar
• Table salt

Details

Adapted from americastestkitchen.com

Preparation

Step 1

1. Heat 1 tablespoon butter in 12-inch heavy-bottomed skillet over medium heat; when foaming subsides, add shallot and cook, stirring occasionally, until softened, about 2 minutes. Add beef and chicken broths, increase heat to high, and boil until reduced to about 1/2 cup, about 8 minutes. Set reduced broth mixture aside while you prepare steaks.

2. After steaks have been prepared, pour reduced broth, cream, and 1/4 cup brandy into now-empty skillet; increase heat to high and bring to boil, scraping pan bottom with wooden spoon to loosen browned bits. Simmer until deep golden brown and thick enough to heavily coat back of metal tablespoon or soup spoon, about 5 minutes. Off heat, whisk in remaining 3 tablespoons butter, remaining 1 tablespoon brandy, lemon juice or vinegar, and any accumulated meat juices. Adjust seasonings with salt.