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Recipes on Repeat

a curated, almost wholly unoriginal collection of favorites.

Cognac and Mustard Pan Sauce

October 1, 2018 by Jennifer Leave a Comment

DifficultyBeginner
Yields4 Servings
Total Time10 mins
 2 medium shallots, minced (about 1/4 cup)
 1 tsp brown sugar
 ¼ cup cognac or brandy
 ¾ cup chicken broth
 1 tbsp lemon juice from 1 lemon
 1 tbsp plus 1 tsp whole grain mustard
 3 tbsp unsalted butter, cut into 6 pieces
 2 tsp minced fresh tarragon leaves
1

Follow any recipe for Pan-Seared Steaks. To same skillet used to cook steaks (do not clean skillet or discard accumulated fat), add shallots and sugar off heat; using pan’s residual heat, cook, stirring frequently, until shallots are slightly softened and browned and sugar is melted, about 45 seconds. Return skillet to high heat, add cognac and broth; bring to boil, scraping up browned bits on pan bottom with wooden spoon. Boil until liquid is reduced to 1/3 cup, about 4 minutes. Add lemon juice and mustard; cook to blend flavors, about 1 minute longer. Off heat, whisk in butter until melted and sauce is thickened and glossy. Add tarragon and season to taste with salt and pepper; spoon over steaks and serve immediately.

(MAKES ABOUT 1/2 CUP, ENOUGH TO SAUCE 4 STEAKS)

CategorySauces & Dressings
Cook's Illustrated

Ingredients

 2 medium shallots, minced (about 1/4 cup)
 1 tsp brown sugar
 ¼ cup cognac or brandy
 ¾ cup chicken broth
 1 tbsp lemon juice from 1 lemon
 1 tbsp plus 1 tsp whole grain mustard
 3 tbsp unsalted butter, cut into 6 pieces
 2 tsp minced fresh tarragon leaves

Directions

1

Follow any recipe for Pan-Seared Steaks. To same skillet used to cook steaks (do not clean skillet or discard accumulated fat), add shallots and sugar off heat; using pan’s residual heat, cook, stirring frequently, until shallots are slightly softened and browned and sugar is melted, about 45 seconds. Return skillet to high heat, add cognac and broth; bring to boil, scraping up browned bits on pan bottom with wooden spoon. Boil until liquid is reduced to 1/3 cup, about 4 minutes. Add lemon juice and mustard; cook to blend flavors, about 1 minute longer. Off heat, whisk in butter until melted and sauce is thickened and glossy. Add tarragon and season to taste with salt and pepper; spoon over steaks and serve immediately.

(MAKES ABOUT 1/2 CUP, ENOUGH TO SAUCE 4 STEAKS)

Cognac and Mustard Pan Sauce
IngredientsDirections

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