A classic sauce based a French cuisine, sauce au poivre is popular around the world & can be partnered with all cuts of steak served with a crisp seasonal salad lightly dressed in vinaigrette & freshly cooked French fries makes for a truly stunning dish.
Crush the peppercorns evenly, either using a mortar and pestle,
spice blender on pulse or a rolling pin.
Melt the butter in a saucepan over low heat.
Add the shallots, thyme, and garlic then sauté until soft,
about 3 minutes.
Add the Cognac burn away alcohol for a minute or so.
Add mustard & beef stock and reduce by 70%.
Next, add the cream and reduce the heat to low, simmer for 15
-20 minutes or until you reach a nice consistency that just coats
the back of a spoon.
Pass the sauce through a fine strainer then fold through the
peppercorns, check seasoning adding salt if required.
Goes perfect with your favourite steak, a
crisp seasonal salad & home-cooked French fries.