A Fine Cooking recipe was my inspiration, I’ve changed mine a little to our liking.
I served this sauce recently with my spice rubbed roast beef tenderloin at a dinner party. My husband said it was one of the best meals I had ever cooked for him, he’s the sweetest! On another note, I think the sauce would go well with both roast chicken or a roasted pork loin. I love the black peppercorns but if you don’t like it quite so spicy, just add 1 teaspoon of cracked black pepper.
Makes about 2 cups
2 Tbs. unsalted butter
1/4 cup minced shallot
1/2 cup Cognac
3 cups unsalted or lower-salt chicken stock or broth
4 small sprigs fresh thyme
2 cups heavy cream
2 teaspoons freshly cracked black pepper
1/2 teaspoon sea salt
3 teaspoons Dijon mustard
1 cup of thinly sliced mushrooms of your choice- I used chanterelle.
2 teaspoons Worcestershire sauce
1. Melt the butter in a 3-quart saucepan over medium-low heat. Add the shallot and mushrooms and cook, stirring occasionally, until tender, about 3 minutes.
2. Add the Cognac, turn the heat up to high, and boil until reduced by half, 2 to 3 minutes. Add the stock and thyme and boil until the mixture has reduced to just over 1 cup, 15 to 20 minutes. Discard the thyme sprigs.
3. Stir in the cream and black pepper and lower the heat to maintain a gentle boil. Cook, stirring occasionally, until the sauce is reduced to 2 cups and is a bit thicker than heavy cream, about 20 minutes.
4. Remove from the heat and whisk in the mustard and Worcestershire sauce. Season to taste with more salt and pepper.
Make Ahead Tips
The sauce may be made 1 day ahead, but be sure to let it cool before covering and refrigerating. Reheat gently.