Le Relais secret sauce

Our adaption of a recipe from the internet:

1 cup dry white wine

1 cup minced shallots

6 anchovy fillets, chopped

1 cup low-sodium beef broth 

100 gms unsalted butter

1/2 cup chopped fresh parsley

1/2 cup chopped fresh chervil

1/2 cup chopped fresh tarragon

(and any other herbs you like)

2 tablespoons mustard

Either using the pan the steaks were cooked in, or another pan:

Add the wine to pan and deglaze all

the nice brown bits, dislodging them with a wooden spoon if necessary. 

Add the beef stock, shallots, anchovies, and cook until the liquid reduces to a glaze.  Make sure you reduce the sauce sufficiently at this point to around one cup (but its not too salty).

Remove from heat, whisk in the butter a couple of cubes at a time, then add the mustard and finally add the herbs.  

For the next recipe, we'd probably try adding some green peppercorns at the start and possibly even some bone marrow for more depth of flavor!