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Spices/Sauces/Rubs | |
| 2 tablespoons butter unsalted 1/2 shallot peeled & thinly sliced 1/2 cup brandy divided (half will be used to deglaze pan after steaks cook) 1/2 cup chicken stock unsalted 1 teaspoon beef granules or 1/2 beef cube 4 sprigs fresh thyme 1 teaspoon black pepper freshly ground or cracked pan drippings (if using) 1� cups heavy cream 1 tablespoon Parmesan cheese freshly grated sea salt add only after tasting | |
| Over medium-low heat, melt butter in a 3-quart saucepan. Add shallot and cook until translucent and tender, approximately 2-3 minutes. Remove the pan from the heat. Carefully, and away from the heat, stir in 1/2 cup brandy. Place the pan over medium-low heat and add chicken stock, beef granules (or 1 beef cube), thyme, black pepper. (If adding in pan drippings, *see note.) Bring mixture to a low boil, reduce heat to low and cook 8-10 minutes or until liquid is reduced by half. Remove the thyme sprigs. Stir in the heavy cream. Keep mixture at a gentle boil, stirring occasionally, about 10-15 minutes or until the sauce is reduced to a little thicker than heavy cream. Remove the mixture from the heat and whisk in grated Parmesan cheese. Once cheese has melted, season to taste. Serve with Filet of Beef or Beef Tenderloin. Enjoy! | |
| Makes enough for 6, 1/2 it for 2 | |
Good | |
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