- 2 garlic cloves, finely chopped
- 1 shallot, finely diced
- ½ cup (120ml) heavy cream
- ½ cup (120ml) cognac
- ¼ cup (60ml) beef stock
- 3 Tbsp (45g) black peppercorn
- 1 Tbsp (15g) unsalted butter
- Kosher salt and pepper to taste
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Ingredients
Directions
- Coarsely grind black peppercorns with a mortar and pestle.
- Melt butter in a large cast iron or saute pan. Add shallot and garlic to the pan and cook until translucent.
- Deglaze the pan with cognac, slightly tipping the pan to the flame to ignite the alcohol and cook it off.
- Once the flame has died down, add beef stock and cook until it coats the back of the spoon.
- Add heavy cream, and again reduce until the sauce coats the back of a spoon.
- Season with salt and pepper, then pass through a fine mesh strainer.
- Keep warm for serving.
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