Ingredients:

  • 4 cloves fresh garlic, minced
  • 1 large shallot, finely diced
  • 1 tbsp extra virgin olive oil
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme, leaves stripped
  • 2 tbsp fresh parsley, chopped
  • 0.5 cup low sodium beef broth
  • 4 tbsp unsalted butter, cubed and chilled
  • 1 tsp Worcestershire sauce
  • 0.5 tsp fresh lemon juice
  • 0.5 tsp freshly cracked black pepper
  • 0.25 tsp kosher salt

Instructions:

  1. Heat the olive oil in your skillet over medium heat and add the minced garlic and diced shallot. Cook for about 2 minutes until they are soft and fragrant but not browned.
  2. Stir in the chopped rosemary and thyme leaves. Cook for 1 minute until the kitchen smells like a garden.
  3. Pour in the 0.5 cup of beef broth while scraping the bottom of the pan with your whisk to lift all the flavorful browned bits into the liquid.
  4. Stir in the Worcestershire sauce and the freshly cracked black pepper.
  5. Bring the mixture to a simmer and let it cook for about 3 minutes. Simmer until the liquid has reduced by half.
  6. Turn the burner down to low to ensure the sauce doesn't boil when you add the fat.
  7. Add the chilled butter cubes one at a time, whisking constantly. Do not add the next cube until the previous one has fully melted into the sauce.
  8. Remove the pan from the heat and stir in the fresh parsley, lemon juice, and kosher salt. Whisk until the sauce is glossy and thick enough to coat a spoon.