Nick's pepper sauce (Sauce au poivre)

    Nick's pepper sauce (Sauce au poivre)


    4 people made this

    About this recipe: 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.

    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

    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.


    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.

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