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dijon cream sauce


steak sauce


# # # # # # # # # # # #


  • Carbohydrates: 145.7
  • Fats: 21.0
  • Dietary Fiber: 4.0
  • Minerals: 14.0
  • Proteins: 4.0
  • Vitamins: 43.0
  • Water: 1.0


  1. In the same frying pan over medium heat
  2. Melt the butter
  3. Add the shallot and parsley and saute until the shallot is softened
  4. 2-3 minutes
  5. Remove the pan from heat and add the cognac
  6. Briefly return to the heat to warm
  7. Then remove from the heat again to ignite the cognac using a long kitchen match
  8. Making sure the overhead fan is off and averting your eyes
  9. Keep a lid handly in case the flame should flare up
  10. When the flame has burned out
  11. Return the pan to high heat and whisk in the mustard
  12. Tomato paste
  13. Reserved 1 tb rub
  14. And beef stock
  15. Cook
  16. Whisking often
  17. To reduce the sauce by half
  18. 4-5 minutes
  19. Remove the pan from the heat and whisk in the cream and cayenne to taste
  20. Add any accumulated juices from the steaks
  21. Season to taste with salt and black pepper
  22. To serve
  23. Spoon a generous amount of sauce over the steaks and serve at once
  24. Pass any extra sauce at the table

Step 13

Total Time in Minute 20

Ingredients Count 11

cooking dijon cream sauce

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Unsalted butter


Flat leaf parsley


Dijon mustard

Tomato paste

Beef stock

Heavy cream

Cayenne pepper


Fresh ground black pepper

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