Ingredients

　　3 tablespoons unsalted butter

　　2 tablespoons extra-virgin olive oil

　　1 cup finely chopped shallots

　　1 tablespoon minced garlic

　　3/4 cup brandy

　　4 cups homemade or low-sodium store-bought beef stock

　　1 cup heavy cream

　　1/4 cup coarsely chopped fresh thyme

　　Coarse salt and freshly ground pepper

　　Heat butter and oil in a large skillet over medium heat. Add shallots and garlic; cook, stirring often, until soft, about 5 minutes. Remove from heat; add brandy. Bring to a boil. Cook until reduced by half. Whisk in stock and cream, and cook until thickened, about 10 minutes. Stir in thyme; season with salt and pepper.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.