Cognac Steak Sauce

  • 20 mins
  • 11 ingredients
100%

Ingredients

  • EVOO 1/2 TBSP
  • Butter, unsalted 1TBSP
  • Shallots, Graded 4 TBSP
  • Fine Cognac 3 ounces
  • Dijon Mustard 1 tbsp
  • Worcestershire sauce 1 tbsp
  • beef broth 1/2 cup
  • chopped fresh chives 3 Tbsp
  • heavy whipping cream 1/2 cup
  • ground black pepper 1/4 tsp
  • salt to taste

instructions:

  • add butter and EVOO in a saucepan with diced shallots on medium heat and cook until translucent with no color.
  • Lower the heat
  • move the pan away from the heat source, and cautiously add the cognac. Being careful not to flame the brandy
  • return pan to the stove over a low heat to cook off the brandy
  • Stir in the mustard and Worcestershire sauce, and broth.
  • slightly reduce mixture about 10%.
  • add in cream, bring to a boil.
  • remove from heat and stir in chives just before serving.
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