I tried them last weekend, and they were a total hit at home.
The flavors were insane definitely making these again.
Watch the video below for full instructions.
Image by Brian Lagerstrom via Youtube
Whisk until well combined.
When mushrooms have softened, add the shallot and garlic.
When shallots have softened, deglaze with marsala mixture.
Bring it to a simmer over high heat for 7 to 10 minutes until you see large bubbles.
Reduce heat to low and stir 3.5 tablespoons of cold butter.
In a pan, add 2 tablespoons of butter, shallots, garlic, and a pinch of salt.
Cook for about 2 to 3 minutes while stirring.
Once softened, add the wine/stock mixture.
Turn the heat to high and bring it to a hard simmer.
Scrape the rest of the food and let it simmer for 6 to 7 minutes.
Turn the heat to low and mix in the mustard, cream, parsley, and tarragon.
Continue to cook for another minute.
Bordelaise
Preheat a stainless saute pan over medium heat and add 2 tablespoons of butter.
Add shallot, garlic, and a pinch of salt.
Stir and cook for 2 to 3 minutes.
When softened, add wine and demi-glace.
Turn the heat to high and let it reduce for 6 to 10 minutes until you see large bubbles.
Lower the heat to low, then add thyme, pepper, and 3.5 tablespoons of cubed cold butter.
