Ingredients
2 c Beef stock
2 tb Dijon mustard
4 md Garlic clove; finely slivered
3 tb Parsley, fresh; minced
Salt & pepper; to taste
4 md Shallot; minced
3 tb Olive oil
1 tb Butter, unsalted
1/2 c Butter, unsalted; cut into 8 pieces
2 tb Cognac
Method
Melt one tbsp of butter, add the shallots and cook until softened.
Pour off the fat from the roasting pan.
Set the pan over high heat, stir in the stock, scraping up the browned bits. Add to the shallots.
Simmer until the sauce is reduced by half. Stir in the Cognac and boil for one min.
Reduce the heat to low, then whisk in the mustard, stir in the parsley.
Whisk in the butter, one piece at a time. Season to taste.
