For 4 people
For 4 people
Peel the shallot and chop it. Coarsely crush the pepper.
Melt the butter. As soon as it starts to crackle, add the shallots and a pinch of salt. Cook for 5 minutes over medium heat then add the cognac and the beef broth. Reduce about half over high heat and then add the cream and pepper. Mix, cook for 2 to 3 minutes then add the flour but diluted in the water.
Cook for another 2 minutes. Sulf of flat parsley and serve.
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