Here is one of the world’s most decadent steak toppings. If you’re not afraid of a little fire, you can impress them visually as well with this sauce. Practice makes perfect, so don’t be shy in letting the brandy cook down while you manage the flames – that’s what gives this sauce its color and unique flavor. Also, familiarize yourself with the technique – there are many online resources that advise how to safely flambé.
1/2 cup brandy
1 cup heavy cream
1 tablespoon Dijon mustard
1 teaspoon salt
1 tablespoon cracked peppercorns
1 tablespoon olive oil
1 tablespoon butter
2 shallots, finely chopped
2 garlic cloves, crushed or chopped
• Heat saucepan over medium heat, add butter and oil, then add garlic and shallots.
• Saute for five to ten minutes, or until caramelized.
• Add 1/2 cup brandy and Flambé.
• Add heavy cream and cook until reduced by half.
• Add mustard, salt and peppercorns. Keep warm until serving.