Add olive oil to a medium skillet set over medium-low heat and cook 2-3 minutes or until shallots have softened.

Remove from the heat and add the Brandy and/or Cognac, stir.

Return the pan to the heat and continue stirring to deglaze the pan. Cook an additional 2-3 minutes or until the liquor evaporates.

Add the cream, reduce heat to low, and simmer 5-6 minutes or until the mixture has thickened a bit.

Stir in both mustards and season to taste with kosher salt and freshly ground black pepper.

Garnish with chopped parsley, if desired.

This sauce is fabulous with Prime Rib, Beef Tenderloin, Filet Mignon, Roast chicken and salmon (just to name a few).

Enjoy!