Ingredients
1 shallot minced
1/4 cup Irish Whiskey
1 cup heavy cream
2 tablespoons dijon mustard
2 tablespoons parsley
1/8 teaspoon pepper
1/8 teaspoon salt
1 tablespoon butter (melted)
Preparation
Saute the shallot until soft. Stir in the whiskey and bring to a boil. Reduce until most of the liquid has evaporated.
Stir in cream, mustard, pepper, and salt- and bring to a boil. Cook until the sauce thickens- about 4 minutes. Remove from heat and stir in the parsley.
You can either serve on the beef or on the side.
