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Recipe Box < Sauce Recipes

Cognac Shallot Sauce

What is needed: 

Large skillet

Large spoon

Whisk

Cutting knife

Cutting board

Measuring cup for liquids

Measuring spoons

Ingredients:

1 Tablespoon unsalted butter

4 medium shallots

2 cups beef stock

2 Tablespoons cognac

2 Tablespoons dijon mustard

3 Tablespoons chopped fresh parsley

1 stick unsalted butter

Melt 1 Tablespoon butter in large skillet over medium high heat. Finely chop shallots and put into skillet. Cook until translucent and tender, about 5-6 minutes. While stirring, add beef stock to shallots. Increase heat to high and boil beef stock until reduced by 1/2. About 5-10 minutes. Stir occasionally. Add cognac and boil for one minute. Reduce heat to low. Whisk in mustard to blend. Whisk in parsley. Divide the stick of butter into 8 pieces. While whisking constantly, add butter pieces one at a time until melted. Turn off heat. Season with salt and pepper to taste.

Servings suggestions:

This sauce compliments our Beef Tenderloin.

This sauce can be poured over any beef roast or beef steak.

Helpful hints:

Use shallots, not onions, with this recipe because shallots add a delicate sweetness.

Use a good quality cognac for this recipe. Ask your liquor merchant for suggestions.

Dried parsley can be used in this recipe. However, fresh parsley works best.

Purchase an organic or all natural beef stock. You can find beef stock in the soup aisle of the grocery store and will be packaged in either a can or carton. Any other beef stock will add too much saltiness to the sauce and it will lack a fresh taste.

If making this sauce for the beef tenderloin, prepare the sauce in the same large skillet used to brown the tenderloin. The browned bits in the bottom of the skillet will add an additional beef flavor to the sauce.