Au Povire

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Add the butter to the pan over low to medium heat and lightly sauté the shallots, garlic, and peppercorns for a few minutes or until lightly browned.

Step 2

Deglaze with the cognac and cook until it is almost gone.

Step 3

Pour in the cream and cook over low to medium heat until it becomes very thick or nappe.

Step 4

Season with salt, thyme, and parsley, and serve the sauce with the steaks.