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Spices/Sauces/Rubs | |
| 1 tablespoon olive oil 1 tablespoon salted butter 2 cloves garlic, minced 1 shallot, chopped 1/4 cup brandy 1/4 cup beef broth 1/4 cup heavy cream 1 tablespoon Dijon mustard 1 teaspoon Worcestershire sauce Chopped fresh parsley, for garnish Chopped fresh chives, for garnish | |
| Heat the olive oil and butter in a large sauté pan over medium-high heat. Add the garlic and shallot and cook for about 1 minute. Remove the pan from the heat and carefully add the brandy. (If the pan ignites, stand back and allow the flame to disappear, which it will in a few seconds.) Return the pan to the heat and bring to a simmer, Simmer until the brandy is almost totally reduced, about 2 minutes. Add the broth, cream, mustard and Worcestershire sauce and stir to combine, then cook for a minute to thicken. | |
Unrated | |
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