Brandy & Shallot Sauce

I first tasted this sauce a couple of years ago. My mom made her incredible roast beef for Christmas dinner and she prepared this Brandy & Shallot sauce to go along with it. The sauce is rich and full of butter (which surely explains why it is so delicious) and quickly became my go-to sauce to serve with red meat. It’s very versatile and you can pour it on steaks, roasts or beef wellingtons.

The sauce can be prepared the day before serving and refrigerated.

Brandy & Shallot Sauce 

Ingredients

• 4 tablespoons butter 
• 2 cups shallots, thinly chopped 
• 1 teaspoon sugar 
• 3 garlic cloves, minced 
• ½ teaspoon thyme 
• 3 ¼ cups beef broth 
• ½ cup red wine 
• ¼ cup brandy 
• 1 bay leaf 
• 2 tablespoon corn starch 

Directions
In a saucepan, melt 2 tablespoons of butter on medium-low heat.
Cook the shallots for 5 minutes.
Add the sugar and cook for an additional 5 minutes until the shallots are golden and start to caramelized.
Add the garlic and thyme. Cook for 5 more minutes.
Incorporate the beef broth, wine, brandy and the bay leaf. Bring to a boil.
Reduce the heat to low and simmer for 30 minutes until you are left with approximately 2 cups of liquid.
You can prepare the steps above the day prior to serving and refrigerate. Before serving, warm up the sauce and follow the remaining steps below.
Dilute the corn starch in 3 tablespoons of warm water and add to the sauce.
Remove the bay leaf, add the remaining 2 tablespoons of butter and bring to a boil.
Leftover sauce can be frozen. If you find the sauce to be too thick when you thaw and reheat it, add a bit more beef broth.

Serve generously with any piece of beef.  Amazing on burgers as well!

Enjoy!

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