A very easy and tasty black pepper sauce that goes with a steak.

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Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Note:

Two tablespoons onion powder can be substituted for the shallots.

Editor's Note:

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.

Nutrition Facts

249 calories; protein 2g 4% DV; carbohydrates 3.4g 1% DV; fat 13.6g 21% DV; cholesterol 40.7mg 14% DV; sodium 279mg 11% DV. Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/28/2016
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! Read More
(3)

Most helpful critical review

Rating: 2 stars
03/08/2016
This recipe did not come out well at all. I think there is too much butter which made the sauce very oily. It never got thick like au Poivre should. I think it may have too much beef stock or cognac. Also for a pepper corn there wasn't really any pepper. I won't make this one again sorry! Read More
10 Ratings
  • 5 star values: 7
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
10/28/2016
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! Read More
(3)
Rating: 2 stars
03/07/2016
This recipe did not come out well at all. I think there is too much butter which made the sauce very oily. It never got thick like au Poivre should. I think it may have too much beef stock or cognac. Also for a pepper corn there wasn't really any pepper. I won't make this one again sorry! Read More
Rating: 5 stars
01/17/2017
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! Read More
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Rating: 5 stars
07/19/2016
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. Read More
Rating: 4 stars
01/20/2015
Strong work Nick! This recipe makes a LOT of sauce so I would cut by 1/2 or 1/4 based on your needs. Also I'm going to reduce the beef stock to 1/2 cup (ratio-wise) to ensure it's thicker -- the way I like my au poive. Read More