- Yield : About a pint
- Servings : 5
- Prep Time : 5m
- Cook Time : 15m
- Ready In : 20m
Once you’re tried this “classic” sauce you will never buy one of those just add water packets of powder again. I like this sauce with the obvious steak but it’s also ace served with grilled pork chops or just as a dip at your BBQ!
This is sooo easy its almost cheating – seriously you won’t believe how good this is!
- 1 x French Shallot Finely Chopped
- 1 x tbsp Freshly Ground Black Pepper
- 50ml Cognac - 2 tbsp
- 200ml beef stock (or veal stock if you feel fancy!)
- 200ml Fresh Double Cream
Toast the pepper in a dry sauce pan over a medium heat, be careful not to burn it – this should only take a minute or so. (we are just releasing the flavour…)
Now add the cognac and flambé (light the brandy and let it burn off the alcohol)
When the flames die add the finely chopped shallot and stock. – On a medium/High heat reduce for 5 minutes
Finally add the cream and simmer, stirring occasionally, until you reach the desired consistency