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By Craig Claiborne
Melt half of the butter in a saucepan. Cook shallots in it for two minutes, stirring. Add wine; cook to reduce by half. Add the brown sauce and simmer for fifteen minutes. Remove from heat.
Add cognac and remaining butter. Swirl pan until butter melts. Add lemon juice, salt and pepper. Serve with grilled steak.
© 1966 Craig Claiborne estate. All rights reserved.