Great Gravy

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!

• Ready In: 22 mins
• Yields: 2 cups

Ingredients

• 1  tablespoon unsalted butter
• 4  medium  minced shallots
• 2  cups beef broth
• 2  tablespoons cognac
• 2  tablespoons Dijon mustard
• 3  tablespoons  minced fresh parsley
• 1⁄2 cup unsalted butter, cut into 8 pieces
• 1  package  knorr brand  bearnaise sauce mix
•  salt
•  fresh ground pepper

Directions

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.