Classic Steak au Poivre Sauce by Kaithompson

Ingredients

• 0.5 medium shallot, finely minced
• 2 cloves garlic, minced
• 2 tsp black pepper, freshly cracked
• 60 ml (1/4 cup) cognac or brandy
• 240 ml (1 cup) beef stock
• 80 ml (1/3 cup) heavy cream
• 0.5 tsp worcestershire sauce
• 2 tbsp cold unsalted butter, cubed
• 1 tbsp fresh parsley, finely chopped
• 0.25 tsp salt (adjust to taste)

Instructions

1. Sauté the shallots, garlic, and cracked black pepper in a pan over medium heat for 3-4 minutes until soft and fragrant.
2. Deglaze the pan with cognac or brandy, carefully flambéing if desired, and cook until the liquid is reduced by half.
3. Pour in the beef stock and simmer for 5-7 minutes until the liquid reduces and begins to thicken.
4. Stir in the heavy cream and Worcestershire sauce, simmering for another 2 minutes until well combined.
5. Season with salt to taste, then remove the pan from the heat.
6. Whisk in the cold butter until melted and glossy, then garnish with fresh parsley before serving.