Ingredients30 m servings 249
- 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.
- 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.
Per Serving: 249 calories; 13.6 3.4 2 41 279 Full nutrition
ReviewsRead all reviews 5
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!
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. t...
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. ...
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 o...