Pepper Sauce

Classic French pepper sauce with cognac, whipping cream and crushed black pepper. Perfect with steak, entrecôte or beef fillet.

• 2 tbsp butter
• 1 shallot, finely chopped
• 2 tbsp crushed black pepper
• 0.5 dl cognac or brandy
• 2 dl whipping cream
• 1 dl veal stock
• Salt

Method

1. 1
   Fry the shallot in butter in a saucepan over medium heat until softened.
2. 2
   Add the crushed pepper and fry for another minute.
3. 3
   Pour in the cognac and let it reduce (flambé if you like).
4. 4
   Add the cream and stock. Simmer on low heat for 5–8 minutes until slightly thickened.
5. 5
   Season with salt. Serve immediately with grilled meat.