Shallot-Brandy Sauce

2 cups

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


  • 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


  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.

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