Prep 5 mins
Cook 20 mins
I always use this sauce when I make beef tenderloin but I have also used a variation of it on pasta. You could also use this for stroganoff instead of a canned cream of mushroom soup-based sauce.
- Add the butter to an 8-10 inch skillet on medium heat.
- When butter is melted add minced shallot and garlic to pan and saute until shallots are tender. If using mushrooms add them now also.
- Add cracked pepper, beef stock, and heavy cream to pan. If using cheese add it now.
- Reduce heat to low and simmer 15 minutes, stirring occasionally.