Step 1

Over medium-low heat, melt butter in a 3-quart saucepan. Add shallot and cook until translucent and tender, approximately 2-3 minutes.

Step 2

Remove the pan from the heat.

Step 3

Carefully, and away from the heat, stir in 1/2 cup brandy.

Step 4

Place the pan over medium-low heat and add chicken stock, beef granules (or 1 beef cube), thyme, black pepper.  (If adding in pan drippings, *see note.)  Bring mixture to a low boil, reduce heat to low and cook 8-10 minutes or until liquid is reduced by half.

Step 5

Remove the thyme sprigs.

Step 6

Stir in the heavy cream. Keep mixture at a gentle boil, stirring occasionally, about 10-15 minutes or until the sauce is reduced to a little thicker than heavy cream.

Step 7

Remove the mixture from the heat and whisk in grated Parmesan cheese.

Step 8

Once cheese has melted, season to taste.

Step 9

Serve with Filet of Beef or Beef Tenderloin.

Step 10

Enjoy!