Serves 6

 INGREDIENTS

• 50 gr butter

• 30 gr chopped shallots

• 8 cl dry white wine

• 2 tablespoons of rinsed under cold water stream green peppercorn, then smashed with the back of a knife

• 4 cl Cognac or Armagnac

• 8 cl Brown meat jus

• 30 cl heavy cream

• Salt, pepper

METHOD

In a saucepan melt 1 tablespoon of the butter until slightly frothy then add the finely chopped shallots and the smashed green peppercorn, sweat everything for a minute, then deglaze the pan with the dry white wine and reduce to almost dry, then add to it the cognac and flambee it. Pour in the brown meat jus into it, bring to a simmer, then add in the heavy cream, bring it to a simmer and reduce it until the desired consistency.

Finish the sauce a la minute by minute it au beurre by using the leftover, check the seasoning again just before serving and adjust as fits.