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Ingredients
| white mushrooms (sliced): 1/2 cup |
| shallot onions (chopped): 2 tsp |
| garlic paste: 1 tsp |
| unsalted butter: 1 tsp |
| brandy (Cognac): 1/2 cup |
| red wine vinegar: 2 tsp |
| demi-glace sauce: 6 oz (purchased duck) |
| cornstarch: 2 tsp |
| Dijon mustard: 2 tsp |
| parsley: 1 tsp |
| unsalted butter: 1 tsp |
Keefer's: diane sauce
Credit: www.bhg.com
User rating:
-
Prep Time
15 min -
Cook Time
15 min -
Servings
4 serving(s)
Tags
1. In a large saucepan, cook mushrooms, shallot, and garlic in 1 tablespoon butter over medium-low heat about 5 minutes or until tender. Add brandy and vinegar, stirring to loosen browned bits from bottom. Bring to boiling; reduce heat. Boil gently, uncovered, about 7 to 9 minutes or until sauce is reduced to 1/2 cup.
2. In a small bowl, combine 2 tablespoons of the demiglace and the cornstarch. Stir until well combined. Add to mushroom mixture along with remaining demiglace, the mustard, parsley, and remaining 1 tablespoon butter. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Serve over grilled steak. Makes 2 cups sauce (ten 3-tablespoon servings)