This is one of the classic steakhouse sauces. It’s pretty much good on any meat or poultry cooked with MEATER. It’s excellent with grilled meats, but where you can get a little extra flavor is by reverse searing a steak in a cast iron pan. The fond or caramelized meat drippings will add body and so much flavor to your sauce.
This recipe makes enough for a massive ribeye that would easily feed 2-3 people. Adjust the seasonings to taste. It does contain a bit of alcohol that gets cooked out, but you can easily omit it.
- 2 tbsp butter
- 1 shallot, finely minced
- ¼ cup vermouth or cognac (bourbon works, too)
- 1 ½ cups of heavy cream
- 1 ½ tbsp grainy mustard
- 1 tsp maps, agave, treacle or honey (optional)
- 1 tbsp finely chopped tarragon (any herb of your choice will work)
- Pinch of salt and pepper to taste
- After you reverse sear your steak in a smoking hot pan, turn the heat off to let it cool a bit (about 5-6 minutes) and not burn the ingredients.
- Add the butter and shallots and turn the heat back on to maintain medium high heat. Sauté the shallots until translucent (about 4-5 minutes).
- Add the your alcohol carefully so as not to flame (although some people do this to cook off the alcohol). Cook for 3-4 minutes or until the alcohol has reduced by half.
- Add the heavy cream and your maple, honey or other sweetener and let this come to a low simmer. Watch carefully as it may bubble over. Reduce the liquid by a third or until the mixture coats the back of a spoon. It should be the texture of pancake batter.
- Off the heat but while the mixture is still hot, whisk in the mustard until thoroughly combined/ Stir in the tarragon. If you seasoned your steak well, that salt and pepper will have infused your mixture, but taste for seasoning and add.