Time
- Preparation: 2 min
- Cooking: 8 min
- Ready in: 10 min
Ingredients
- 1 tbsp Unsalted butter ((or 15g))
- 1/2 tbsp Sunflower oil
- 2 Shallots (peeled and finely chopped)
- 1/4 tsp Salt
- 1/4 tsp Black pepper
- 1 Garlic clove (peeled and minced)
- 2 tbsp Cognac
- 3/4 cup Beef stock
- 1 tsp Worcestershire sauce
- 2 tsp Dijon mustard
- 1/2 cup Double cream
Instructions
- Add the butter and oil to a frying pan and heat over a medium heat.
- When the butter has melted, add the shallots, salt, pepper and garlic. Cook for 2-3 minutes until the shallots are just starting to soften.
- Add the cognac to the pan, bubble for 1 minute, then add in the stock, Worcestershire sauce and mustard. Cook for a further 2-3 minutes until slightly thickened.
- Stir in the cream (if you have any juices from resting your steak, add them to the pan now too). Bring back to a simmer, then turn off the heat.
- Serve over steak.
Notes
If youโve just cooked steak to go with this sauce, use the oils/meat-drippings that are left in the pan instead if the oil and butter.
If you don’t want to use alcohol, leave out the cognac and add an extra teaspoon of Worcestershire sauce.
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