- 1 shallot, finely diced
- 1 garlic clove, finely minced
- 1 cup (240ml) beef stock
- ¼ cup (60g) cognac
- ¼ cup (60g) demi glace
- ¼ cup (60g) heavy cream
- 1 Tbsp (6g) parsley, finely chopped
- 2 tsp (6g) dijon mustard
- 2 tsp (4g) Worcestershire
- Dash of Tabasco
- Kosher salt and pepper to taste
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Ingredients
Directions
- Begin by melting butter in a large cast iron or saute pan. Add shallot and garlic to the pan and cook until translucent.
- Deglaze the pan with cognac, slightly tipping the pan to the flame to ignite the alcohol and cook it off.
- Add beef stock and demi glaze to the pan and reduce until the sauce is thick enough to coat the back of a spoon.
- Add mustard, Worcestershire sauce, and tabasco. Whisk together to combine. Then add heavy cream and reduce until the sauce can coat the back of a spoon.
- Whisk in chopped parsley and season to taste with salt and pepper.
