Nick'S Pepper Sauce (Sauce Au Poivre) - cooking recipe

Ingredients

2 tablespoons butter
1/4 cup finely minced shallots
6 tablespoons finely chopped fresh parsley
1 tablespoon crushed black pepper
1/2 teaspoon salt
1 cup cognac
1 1/2 cups beef stock
6 tablespoons creme fraiche
2 tablespoons butter

Preparation

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.