½tbspsunflower oilif you’ve just cooked steak to go with this sauce, use the oils/meat-drippings that are left in the pan, instead of the sunflower oil and butter.
2shallotspeeled and chopped finely
¼tspsalt
¼tspblack pepper
1garlic clovepeeled and minced
2tbspcognac
180ml(3/4 cup) beef stockwater plus 2 stock cubes is fine
Add the cognac to the pan, bubble for 1 minute, then add in the stock, Worcestershire sauce, and mustard. Cook for a further 2-3 minutes until slightly thickened.