3 Reviews

THanks for the helpful recipe. I omited the chives since its January and mine are all under the snow. I added instead tarragon, the beef broth, a p;inch of salt and red wine. We enjoyed it atop of some nice medium rare fillet steaks.I am freezing the leftover hoping it will come in handly next steak night.

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NewEnglandCook January 09, 2007

A good sharp taste and the combination of chives and shallots add a nice vaguely onion-y undercurrent. Sparked up some run-of-the-mill burgers nicely.

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echo echo December 16, 2004
Wine & Shallot Sauce Dijon