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Ingredients
  • 1 tbsp (15g) unsalted butter
  • ½ tbsp sunflower oil - if you’ve just cooked steak to go with this sauce, use the oils/meat-drippings that are left in the pan, instead of the sunflower oil and butter.
  • 2 shallots - peeled and chopped finely
  • ¼ tsp salt
  • ¼ tsp black pepper
  • 1 garlic clove - peeled and minced
  • 2 tbsp cognac
  • 180 ml (¾ cup) beef stock - water plus 2 stock cubes is fine.
  • 1 tsp Worcestershire sauce
  • 2 tsp Dijon mustard
  • 120 ml (½ cup) double (heavy) cream
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