New This Month

Shallot-Brandy Sauce


Make this shallot-brandy sauce to accompany our Beef Tenderloin with Mushrooms and Thyme.

  • Yield: Makes about 2 cups

Source: Martha Stewart Living, December 2006


  • 3 tablespoons unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 1 cup finely chopped shallots
  • 1 tablespoon minced garlic
  • 3/4 cup brandy
  • 4 cups homemade or low-sodium store bought beef stock
  • 1 cup heavy cream
  • 1/4 cup coarsely chopped fresh thyme
  • Coarse salt and freshly ground black pepper


  1. Heat butter and oil in a large skillet over medium-high heat. Add shallots and garlic; cook, stirring often, until soft, about 5 minutes. Remove from heat; add brandy. Bring to a boil. Cook until reduced by half. Whisk in stock and cream and cook until thickened, about 10 minutes. Stir in thyme; season with salt and pepper.

Reviews Add a comment