I made this sauce to go with a tenderloin of beef for a dinner party I recently catered. Wanting to find something prettier than a bowl of brown sauce to photograph, I decided to spoon it over meatloaf and garnish it with parsley. Then I ate that for lunch. Oh my. So whether you serve this with a steak, a roast, or over meatloaf, it’s a keeper. The sauce is easy to make and packs a lot of flavor. Hope you like it as much as I did.
- 2 tablespoons extra virgin olive oil
- 8 large shallots, peeled and cut into ¼-inch-thick rounds
- ¼ cup balsamic vinegar
- 2 cups beef or chicken stock
- 2 tablespoons Dijon mustard
- 2 tablespoons grainy mustard
- 8 tablespoons butter
- Place a large sauté pan over medium-high heat and add the olive oil and shallots. Cook, stirring frequently, until the shallots are soft and lightly browned, about 15 minutes. Deglaze the pan with the balsamic vinegar, stirring up any browned bits from the bottom with a wooden spoon. Add the stock, and simmer until slightly reduced, about 5 minutes. Reduce heat to low, and stir in mustards and butter. Keep sauce warm until serving.