Best Shallot Brandy Sauce Recipes

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SHALLOT-BRANDY SAUCE



Shallot-Brandy Sauce image

Make this shallot-brandy sauce to accompany our Beef Tenderloin with Mushrooms and Thyme.

Provided by Martha Stewart

Categories     Food & Cooking     Holidays & Events     Christmas Recipes

Yield Makes about 2 cups

Number Of Ingredients 9

3 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 cup finely chopped shallots
1 tablespoon minced garlic
3/4 cup brandy
4 cups homemade or low-sodium store bought beef stock
1 cup heavy cream
1/4 cup coarsely chopped fresh thyme
Coarse salt and freshly ground black pepper

Steps:

  • Heat butter and oil in a large skillet over medium-high heat. Add shallots and garlic; cook, stirring often, until soft, about 5 minutes. Remove from heat; add brandy. Bring to a boil. Cook until reduced by half. Whisk in stock and cream and cook until thickened, about 10 minutes. Stir in thyme; season with salt and pepper.

BEEF TENDERLOIN WITH MUSHROOMS & THYME IN SHALLOT-BRANDY SAUCE



BEEF TENDERLOIN WITH MUSHROOMS & THYME IN SHALLOT-BRANDY SAUCE image

Categories     Beef     Dinner

Yield 8 servings

Number Of Ingredients 15

• One 4- to 5-pound beef tenderloin, tied
• Coarse salt and freshly ground pepper
• 1/4 cup extra-virgin olive oil
• 8 ounces shiitake mushrooms
• 1 bunch fresh thyme sprigs
For sauce:
• 3 tablespoons unsalted butter
• 2 tablespoons extra-virgin olive oil
• 1 cup finely chopped shallots
• 1 tablespoon minced garlic
• 3/4 cup brandy
• 4 cups homemade or low-sodium store-bought beef stock
• 1 cup heavy cream
• 1/4 cup coarsely chopped fresh thyme
• Coarse salt and freshly ground black pepper

Steps:

  • Preheat oven to 425 degrees. Season beef with salt and pepper. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add beef, and brown on all sides. Toss mushrooms with remaining 2 tablespoons oil in a bowl; season with salt and pepper. Add mushrooms and thyme sprigs to skillet; place in oven. Cook until beef registers 125 degrees for medium-rare, 18 to 20 minutes. Let stand 20 minutes. Serve warm or at room temperature with mushrooms and shallot-brandy sauce. Garnish with thyme. Shallot-brandy sauce (Makes about 2 cups) Heat butter and oil in a large skillet over medium-high heat. Add shallots and garlic; cook, stirring often, until soft, about 5 minutes. Remove from heat; add brandy. Bring to a boil. Cook until reduced by half. Whisk in stock and cream and cook until thickened, about 10 minutes. Stir in thyme; season with salt and pepper.

SHALLOT-BRANDY SAUCE



Shallot-Brandy Sauce image

Categories     Sauce     Low Sodium     Brandy     Shallot     Boil

Yield makes about 2 cups

Number Of Ingredients 9

3 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 cup finely chopped shallots
1 tablespoon minced garlic
3/4 cup brandy
4 cups homemade or low-sodium store-bought beef stock
1 cup heavy cream
1/4 cup coarsely chopped fresh thyme
Coarse salt and freshly ground pepper

Steps:

  • Heat butter and oil in a large skillet over medium heat. Add shallots and garlic; cook, stirring often, until soft, about 5 minutes. Remove from heat; add brandy. Bring to a boil. Cook until reduced by half. Whisk in stock and cream, and cook until thickened, about 10 minutes. Stir in thyme; season with salt and pepper.

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