Food & Cooking Recipes Holidays & Events Christmas Recipes Shallot-Brandy Sauce 3.2 (18) 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Yield: 2 cups Make this shallot-brandy sauce to accompany our Beef Tenderloin with Mushrooms and Thyme. Ingredients 3 tablespoons unsalted butter 2 tablespoons extra-virgin olive oil 1 cup finely chopped shallots 1 tablespoon minced garlic ¾ cup brandy 4 cups homemade or low-sodium store bought beef stock 1 cup heavy cream ¼ cup coarsely chopped fresh thyme Coarse salt and freshly ground black pepper Directions 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. Print