"A very easy and tasty black pepper sauce that goes with a steak."

Prep Time:
10 min
Cook Time:
25 min
Servings
6


Ingredients

2 TBS butter + 2 TBS butter for finishing
1 medium very finely diced onion
1 ts onion powder
4 TBS finely chopped parsley
1 TBS crushed black pepper
1/2 cup Cognac
1.5 cups fresh beef stock
1 TBS beef stock powder bouillion
6 TBS creme fraiche
1/2 ts salt

Melt butter on low heat, fry shallots till translucent, add parsley, fry 5 min, add black pepper and salt, fry 5 min, add Cognac and flambe till fire is out then add the beef stock (liquid and powder), boil and reduce, add the creme fraiche, boil 5 min then finish it with 2 TBS of butter.

This recipe currently has 0 comments. Add your own comment in the right hand menu.