Creamy sauce for steak
By Pete Houston
Serves: 2
Time: 10 minutes
Ingredients
- 50ml beef stock
- 1 garlic clove, crushed a small clove, ideally
- 1 tbsp brandy
- 1½ tsp Worcestershire sauce
- 1½ tsp Dijon mustard
- 75ml single cream
- ½ tsp black pepper, crushed
- 1 tbsp fresh parsley, sliced or one third of this dried
Method
Boil the stock until halved in volume. Add the remaining ingredients, bring back to the boil and cook out until the sauce is the desired consistency (like pouring cream).
Time: 10 minutes.
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