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servings
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Servings
4
Cook Time
20
minutes
minutes
Ingredients
0.4
cups
cognac
2
banana shallots (or twice as many regular)
4
tbsp
thick, concentraded beef stock
3
tbsp
vegetable oil
1.7
cups
cooking cream
0.5
tbsp
thyme
(dried)
0.5
tsp
salt
1
tsp
brown sugar
Imperial
-
Metric
Instructions
Chop the shallots finely, and fry them on medium heat in the vegetable oil.
Now add the beef stock, cognac and the cooking cream, and let it simmer for 10 minutes.
Pour it all into a blender, and mix it to a smooth sauce. Pour it back into the pan, add the salt and sugar.
Let it simmer for another 5 minutes. Thicken it a bit if you like with some corn starch.