Nick's pepper sauce (Sauce au poivre)

    (8)
    30 min

    A cracked black peppercorn sauce with a generous splash of cognac, creme fraiche and extra butter creates a rich and smooth sauce for grilled sirloin steaks.


    14 people made this

    Ingredients
    Serves: 6 

    • 2 tablespoons butter
    • 40g finely minced shallot
    • 6 tablespoons finely chopped fresh parsley
    • 1 tablespoon crushed black peppercorns
    • 1/2 teaspoon salt
    • 235ml cognac
    • 350ml beef stock
    • 6 tablespoons creme fraiche
    • 2 tablespoons butter

    Method
    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Melt 2 tablespoons butter in a saucepan over low heat. Cook and stir shallot in hot butter until translucent, about 5 minutes. Add parsley and saute for 5 minutes; season with crushed black peppercorns and salt to suit your taste.
    2. 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.

    Tip

    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.

    See all 12 recipes

    Recently viewed

    Reviews & ratings
    Average global rating:
    (8)

    Reviews in English (5)

    by
    0

    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!  -  16 Jan 2017  (Review from Allrecipes US | Canada)

    by
    0

    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!  -  28 Oct 2016  (Review from Allrecipes US | Canada)

    by
    0

    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.  -  18 Jul 2016  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate
    See all 2 collections