A rich and creamy pepper sauce perfect for pairing with steaks or other meats. This sauce combines the sharpness of black pepper with the smoothness of crème fraîche and butter, all enhanced by a splash of cognac.
Preparation time
10min
Cooking time
20min
Ingredients
4 Servings
- 250 ml beef stock
- 2 tbsp black pepper
- 30 g butter
- 60 ml cognac
- 120 ml crème fraîche
Directions
Step 1
Melt the butter in a saucepan over medium heat.
Step 2
Add the black pepper and cook for 1-2 minutes until fragrant.
Step 3
Pour in the cognac and allow it to reduce by half.
Step 4
Add the beef stock and simmer until the mixture is reduced by half.
Step 5
Stir in the crème fraîche and cook until the sauce thickens.
Step 6
Serve hot over your favorite steak or meat.