A very easy and tasty black pepper sauce that goes with a steak
Prep Time
30 mins
Dificult
Medium
Servings
6
Ingredients
Instructions
Melt 2 tablespoons butter in a saucepan over low heat. Cook and stir shallots in hot butter until translucent
about 5 minutes. Add parsley and saute for 5 minutes; season with pepper and salt.
Carefully pour cognac over shallot mixture; cook and stir until flames have disappeared
2 to 3 minutes. Add beef stock and bring to a boil; reduce heat
add creme fraiche
and simmer until sauce is slightly reduced
about 5 minutes. Stir 2 tablespoons butter into sauce until melted.
Recipe Tip
You can substitute 2 tablespoons onion powder for shallots.
Editor's Note:
The flames may get quite high when heating the cognac
so pay attention to anything flammable above and around the pan. When the initial large flame has died down
a small blue flame will continue to burn for several seconds.
