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“This is a great gravy to make in a pan that you have already browned steaks in. You need the juices and "bits" for extra flavoring. Cut this out of a magazine years ago and have been using it ever since. It's a favorite in our house!”
2 cups

Ingredients Nutrition


  1. Melt 1 Tbls.
  2. butter in skillet that steaks have been browned in.
  3. Add shallots and cook until softened, about 5 minutes.
  4. Stir in broth, scraping up browned bits.
  5. Boil until reduced by half.
  6. Add cognac and boil 1 minute.
  7. Reduce heat to low.
  8. Whisk in butter 1 piece at a time.
  9. Season with salt and pepper.
  10. Prepare bearnaise sauce according to direction on package.
  11. Whisk into other sauce.
  12. You can use either sauce alone if you prefer.

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