Ingredients
Method
- Melt the butter in a medium saucepan over medium heat until bubbly but not browned.
- Add shallots and sauté until translucent (about 3 minutes).
- Stir in garlic and cook for another minute.
- Pour in cognac and simmer until reduced by half while scraping the pan.
- Add beef stock and let simmer on low heat until slightly thickened.
- Stir in heavy cream and season with salt and pepper to taste.
Nutrition
Notes
For added flavor, incorporate fresh herbs like thyme or parsley.
Adjust the thickness by simmering longer if desired.
Serve hot over steak, chicken, or vegetables for maximum impact.
