Ingredients
- 30 ml (2 tbsp.) cracked green pepper
- 60 ml (1/4 cup) butter
- 250 ml (1 cup) 35% cooking cream
- 60 ml (1/4 cup) veal or beef stock
- 30 ml (2 tbsp.) cognac (optional)
- Salt to taste
Preparation
Melt butter in a skillet over medium heat, then add cracked pepper. Heat for a few minutes to release aromas. Add cognac (if using) and flambé. Add the veal or beef stock and reduce slightly. Add the cooking cream and simmer until the sauce thickens. Season with salt to taste. This sauce is perfect with steak or grilled meat.
