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.
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.
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)
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)
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)