Nick’s Pepper Sauce (Sauce au Poivre)
Black pepper sauce with shallots, also known as ‘sauce au poivre’, is a quick and easy topping for steak.
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.