SAUCE RECIPES:
Herb Mustard Sauce
 

Herb- Mustard Sauce

 

Great served over sear-roasted beef tenderloin...
 

3 Tbs 

 

Cognac

 

1 cup 

 

low salt beef broth

 

2 Tbs 

 

heavy whipping cream

 

1½ Tbs 

 

whole grain mustard

 

2 Tbs 

 

thinly sliced chives

 

1 tsp 

 

chopped fresh thyme

 

 

 

salt and pepper to taste

 

 

After sear-roasting the beef pour off any excess fat from the skillet. Off the heat, add Cognac and then return the pan to high heat. Cook, scraping the pan with a wooden spoon to pick up any browned bits, until the Cognac is almost completely reduced. Add broth and cook until it's reduced to about 1/3 cup, about 5 minutes. Add cream, mustard, chives, and thyme; stir well, and remove from heat. Season with salt and pepper to taste. Serve immediately drizzled over sear-roasted beef tenderloin.

 

Servings: 4

Yield: 1/2 cup

 

 Recipe Source
Fine Cooking





 

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