For 4 people
For 4 people
Peel and finely cut the shallot
Crush the pepper with a pestle
In a saucepan, melt the butter, then add the shallot pieces when it starts to sizzle, as well as a pinch of salt
Continue cooking over medium heat for 5 minutes, then add the beef broth and the cognac
Reduce the preparation by half over high heat, then add the crushed pepper and whip
Mix well then let cook again for 2 to 3 minutes, then add the diluted cornstarch in 1 tablespoon of water
Continue cooking and mixing, until the sauce manages to coat the spoon
Add salt if necessary, then sprinkle with flat parsley on top.
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