Au Poivre Cognac Peppercorn Sauce Recipe
Make Au Poivre Cognac Peppercorn Sauce Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sauce Ingredients
Method
Sauce Preparation
- 1
Toast the Peppercorns
In a dry skillet over medium heat, toast the black peppercorns for about 2-3 minutes until fragrant. Remove from heat and let cool slightly. Once cooled, crush them coarsely using a mortar and pestle or the bottom of a heavy pan.
- 2
Sauté the Shallots
In a medium saucepan, melt the unsalted butter over medium heat. Add the finely chopped shallots and sauté for about 2-3 minutes until they are translucent and fragrant.
- 3
Deglaze with Cognac
Carefully add the cognac to the saucepan with the sautéed shallots. Allow it to simmer for about 1-2 minutes, scraping up any browned bits from the bottom of the pan.
- 4
Add Beef Stock
Stir in the beef stock and bring the mixture to a gentle boil. Let it simmer for about 5 minutes until it reduces slightly.
- 5
Incorporate Cream and Peppercorns
Lower the heat and stir in the heavy cream and the crushed peppercorns. Continue to simmer for another 5-7 minutes until the sauce thickens to your desired consistency.
- 6
Season and Serve
Taste the sauce and season with salt as needed. Once ready, remove from heat and garnish with freshly chopped parsley before serving.
