Cognac Butter Sauce for Roast Beef

[oddprofessor]

Cognac Butter Sauce

A friend of mine gave me this recipe about 20 years ago. We have it every Christmas. It's amazing.

1 Tbsp Butter
4 med shallots, chopped
2 Tbsp Dijon mustard
2 cups beef broth/stock
2 Tbsp cognac
3 Tbsp minced parsley
1/2 cup butter cut into 8 pieces

Make this sauce after your roast is resting, before carving.

• If you browned your beef roast before putting it in its roasting pan, use this pan to cook your shallots until soft in the 1 T of butter. (If you didn't brown it, then just use any old pan, with a capacity of at least half a quart. )
• Pour off excess fat from your roasting pan. Add the 2 cups of beef broth to the pan, and set it on high heat, stirring up the brown bits.


• Add the broth to the pan with the shallots. Boil until reduced by one-half.


• Add the cognac, boil one minute. Reduce heat to low.
• Whisk in the mustard and parsley.
• Whisk in the eight pieces of butter, one at a time, incorporating well.
• Season to taste with salt and pepper.

Serve immediately in a warmed sauce boat.

Enjoy!