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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 4 |
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This is a great gravy to make in a pan that you have already browned steaks in. You need the juices and bits for extra flavoring. Cut this out of a magazine years ago and have been using it ever since. It's a favorite in our house! Ingredients:
1 tablespoon unsalted butter |
4 medium minced shallots |
2 cups beef broth |
2 tablespoons cognac |
2 tablespoons dijon mustard |
3 tablespoons minced fresh parsley |
1/2 cup unsalted butter, cut into 8 pieces |
1 package knorr brand bearnaise sauce mix |
salt |
fresh ground pepper |
Directions:
1. Melt 1 Tbls.
2. butter in skillet that steaks have been browned in.
3. Add shallots and cook until softened, about 5 minutes.
4. Stir in broth, scraping up browned bits.
5. Boil until reduced by half.
6. Add cognac and boil 1 minute.
7. Reduce heat to low.
8. Whisk in butter 1 piece at a time.
9. Season with salt and pepper.
10. Prepare bearnaise sauce according to direction on package.
11. Whisk into other sauce.
12. You can use either sauce alone if you prefer.
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