从锅倒去多余脂肪。从heat, add the Cognac and then return the pan to high heat. Cook, scraping the pan with a wooden spoon to pick up any browned bits, until the Cognac is almost completely reduced. Add the broth and cook until it’s reduced to about 1/3 cup, about 5 minutes. Add the cream, mustard, chives, and thyme, stir well, and remove from the heat. Season with salt and pepper to taste. Drizzle over the beef and serve immediately.
Home run! Superb flavour to the sauce. Served, as suggested, with the sour cream and leek mashed potatoes and sauteed spinach with a squeeze of lemon. This will become a staple for dinner company.
This quick take on eggs Benedict eschews Hollandaise sauce and ham in favor of tangy beurre blanc and fresh asparagus. It takes slightly more than 10 minutes, but it looks…
Write a Review