How to make it

  • Melt the butter in a saute pan over medium-high heat and saute the shallots, garlic, and mushrooms until just beginning to brown. Raise the heat to high and add the brandy, stock, peppercorns, fennel seeds, and mustard and reduce by half. Add the cream and reduce to desired consistency. Sauce can strained, or not. Season to taste with salt and pepper and stir in the parsley and tarragon just before serving. Sauce can be prepared in advance, cover and store in refrigerator for up to 3 days.

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