This sauce is based on recipes we use in the restaurants - foundation, building-block recipes that allow our customers to achieve quality experiences at home. Makes 500ml (17 fl oz / 2 cups).
Serve with our Rib-Eye recipe.
Ingredients 11
80 g unsalted butter, diced
2 cloves garlic, finely minced
2 golden shallot, finely diced
160 ml cognac, good-quality
180 g button mushrooms, finely diced
2 tbsp Worcestershire sauce
1 tbsp soy sauce
2 tsp Dijon mustard
300 ml thick cream (double/heavy cream)
60 g flat-leaf parsley (italian parsley), finely chopped
salt and freshly ground black pepper, to season
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Method 4
Heat half the in a large saucepan over medium heat until melted. Add the and and cook for about 3–4 minutes until caramelised.
Add the and very carefully light with a match to deglaze, keeping your face back from the pan; once lit, the flames will burn off quickly.
Add the and cook for 2–3 minutes, then add the , , , and . Cook for 5 minutes or until the sauce is a deep, rich colour.
Add the remaining and remove from the heat, whisking until thickened. Add the and season with .
Meatsmith's tips
This sauce will keep in an airtight container in the fridge for up to 2 weeks.
