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Champagne Cream Sauce

Champagne Cream Sauce

3 tbsp. unsalted butter
1 large shallot, peeled and finely chopped
3 tbsp. flour
3/4 cup champagne
1/2 cup heavy cream
salt and pepper
Directions: Melt the butter in a medium saucepan. Add the shallot and sauté over gentle heat for 5 minutes until it’s softened and golden but not browned. Add flour, stir and cook for 1-2 minutes. Gradually add the champagne to the pan. Blend in heavy cream, whisking until smooth. Bring all ingredients to a simmer for another 1-2 minutes. Add salt and pepper to taste

Good for 4 Filet Mignon
Source: KC Steak Company

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