Prep Time: 5 minutes | Cook Time: 10 minutes | Makes: About 1 cup
Ingredients
- 1 tablespoon (15g) unsalted butter
- 1/2 tablespoon sunflower oil
Tip: If you’ve just cooked steak, use the pan drippings instead of butter and oil. - 2 shallots, peeled and finely chopped
- 1/4 teaspoon salt
- 3 tablespoons brandy
- 180 ml (3/4 cup) beef stock
- 1 teaspoon Worcestershire sauce
- 120 ml (1/2 cup) double (heavy) cream
Instructions
- Sauté the Shallots: Heat the butter and sunflower oil (or steak drippings) in a skillet over medium heat. Add the shallots and salt. Cook until softened, 2–3 minutes.
- Deglaze With Brandy: Pour in the brandy and let it bubble for 30–60 seconds, stirring to lift any browned bits from the pan.
- Add the Beef Stock: Stir in the beef stock and Worcestershire sauce. Simmer for 3–4 minutes until slightly reduced.
- Finish With Cream: Lower the heat and stir in the heavy cream. Simmer gently for another 2–3 minutes, or until thickened to your liking.
- Serve: Spoon over steak, prime rib, beef tenderloin, or any Jimmy P’s roast.
Serving Tip
This sauce pairs perfectly with ribeye, filet mignon, NY strip, roasted tenderloin, or Wagyu steaks. Add cracked black pepper for extra heat and texture.
