Perfect Au Poivre Sauce

Joshua Weissman has the sauce.

Prep:

Cook:

Serves:

people

Ingredients

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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