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.
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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