Rating: 3.22 stars
18 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 7
  • 2 star values: 4
  • 1 star values: 1

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

Martha Stewart Living, December 2006

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Recipe Summary test

Yield:
Makes about 2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Reviews (1)

18 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 7
  • 2 star values: 4
  • 1 star values: 1
Rating: Unrated
12/22/2013
The flavors in this look delicious, but I am wondering how it only makes two cups when you are adding 4 cups of stock and 1 cup of cream 10 minutes before serving. ???