Friday, February 11, 2011



1 T minced shallots
1 T oil
½ c dry champagne
2 T butter
2 T flour
1 c half and half
1 T Dijon mustard
2 T butter, softened

Sauté shallots in hot oil until tender; add champagne. Bring to a boil, and boil until mixture is reduced to ¼ cup. Strain liquid, discarding shallots, set aside. Melt 2 T butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add half and half; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in mustard, 2 T butter, and reduced champagne mixture; cool slightly. Serve with Beef Tenderloin.

Yield: 1 cups.

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