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servings
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Servings
3
people
Cook Time
20
minutes
minutes
Ingredients
2
banana shallots or twice as many regular shallots
2
tbsp
tablespoons concentrated (liquid) beef stock
1.3
cups
cooking cream
5
oz
good bourbon (I like Bulleitt or Knob Creek)
0.25
tsp
salt
1
tsp
coarse ground black pepper
1
tbsp
corn starch (for thickening)
Imperial
-
Metric
Instructions
Chop the shallots finely and fry them in a frying pan with a good amount of butter.
Add the beef stock and bourbon and let it simmer on low heat for 10 minutes. It’s important, to get rid of that sharp ‘edge’ the alcohol provides.
Mix it in a blender to a smooth sauce and re-add it to the frying pan. Add the cream, salt and pepper and let it simmer for another 5 minutes.
Add the corn starch close to the end and bring it to a boil real quick. Now serve.