a simple but delicious black pepper sauce that is good with meat.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 tablespoons butter
- ¼ cup finely minced shallots
- 6 tablespoons finely chopped fresh parsley
- 1 tablespoon crushed black pepper
- ½ teaspoon salt
- 1 cup cognac
- 1 ½ cups beef stock
- 6 tablespoons creme fraiche
- 2 tablespoons butter
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.
- You can substitute 2 tablespoons onion powder for shallots.
- 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.
Nutrition Facts
| Calories | 249 kcal |
| Carbohydrate | 3 g |
| Cholesterol | 41 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 9 g |
| Sodium | 279 mg |
| Sugars | 2 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
This is a terrific recipe! The only difficultly I had was thickening it so added 1 tbs roux. I will definitely make it again.
This was he perfect sauce for an herb-garlic pepper tenderloin on the grill. I tripled the recipe and there was nothing left for a party of 15!
oh boy, this is good. i double the pepper since i love the heat and skip cognac since i dont have one in hand. i add 2 tbs black sweet soy sauce for coloring and add cornstarch to thicken. this is definitely a keeper. so so good!
This is my “go to” recipe with beef tenderloin, even Salisbury Steak, boneless pork chops…it’s the bomb. I often make with heavy cream or even sour cream. I slightly prefer the sour cream. When I have it, I sometimes substitute Demi glace’ for beef stock. A pinch of citic acid or a teaspoon of lemon juice will brighten the flavor. You need to try it! It saves pretty good if there are leftovers. I put it on my potato too. Good stuff.
This recipe did not come out well at all. I think there is too much butter, which made the sauce very oily. It never got thick like au Poivre should. I think it may have too much beef stock or cognac. Also, for a pepper corn there wasn’t really any pepper. I won’t make this one again, sorry!
Strong work, Nick! This recipe makes a LOT of sauce, so I would cut by 1/2 or 1/4 based on your needs. Also, I’m going to reduce the beef stock to 1/2 cup (ratio-wise) to ensure it’s thicker — the way I like my au poive.